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Enjoy this recipe from Best-Loved Baking Recipes.
Submitted by: Maureen Seidl from Inver Grove Heights, MN
1-1/2 c. light brown sugar, packed
3/4 c. whipping cream
2 loaves frozen bread dough, thawed
Whisk together brown sugar and whipping cream in a small bowl, pour into an ungreased 13x9” baking pan, coating bottom of pan evenly, set aside. Roll out one bread dough loaf into a 12 inch by 6 inch rectangle; roll up, jelly-roll style, beginning at a short end. Slice into 6 one-inch thick pieces. arrange rolls in pan. Repeat with remaining loaf. Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until double in bulk. Uncover and bake at 350 degrees for 35 to 40 minutes; let cool slightly. Invert rolls onto a serving plate. Spoon any remaining syrup over top; serve warm. Makes one dozen rolls. | |
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Whisk together brown sugar and whipping cream in a small bowl, pour into an ungreased 13x9” baking pan, coating bottom of pan evenly, set aside. Roll out one bread dough loaf into a 12 inch by 6 inch rectangle; roll up, jelly-roll style, beginning at a short end. Slice into 6 one-inch thick pieces. arrange rolls in pan. Repeat with remaining loaf. Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until double in bulk. Uncover and bake at 350 degrees for 35 to 40 minutes; let cool slightly. Invert rolls onto a serving plate. Spoon any remaining syrup over top; serve warm. Makes one dozen rolls. |
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