Caramel Rolls

1. 1

   Thaw dough and allow to reach room temperature.

2. 2

   Mix brown sugar and cream or milk.

3. 3

   Spread into bottoms of two greased (9-inch) round baking pans or a 9 x 13-inch pan.

4. 4

   Sprinkle half of nuts over the bottom of the pans.

5. 5

   Roll dough into 10 x 18-inch rectangle.

6. 6

   Spread with butter, leaving about 1/2-inch without butter on one 18-inch side.

7. 7

   Combine sugar and cinnamon; sprinkle over dough, then sprinkle remaining nuts over the sugar.

8. 8

   Roll up like a jelly roll, ending with the side that does not have butter on the edge.

9. 9

   Pinch to seal the edge.

10. 10

    Cut into 1-inch slices and put cut-side down into pans.

11. 11

    Cover and let rise until double in size.

12. 12

    Bake in moderate oven (350u00b0) for 20 to 25 minutes.

13. 13

    Do not overbake or the caramel will harden.

14. 14

    Put waxed paper on wire racks and cool rolls with caramel side down.

15. 15

    Serve warm or cold. Makes 18 large rolls.

* Per serving · 4 servings · Values may vary.

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