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1
Additional Equipment: 3 cake pans (disposable pans work best for the mess) and 3 cookie sheets.
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2
Thaw frozen dough. This is done easiest by opening the bag for the dough and leaving in the refrigerator over night.
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3
Set out dough on counter until it is room temperature.
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4
While dough is warming up, coat the cake pan sides and bottom in butter.
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5
Sprinkle a heavy layer of brown sugar in the bottom of the cake pans.
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6
Drizzle the whipping cream evenly between the three pans.
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7
Once dough is room temperature combine the loaves and spread out on the table to around 1/2 inch thick. Spread out the dough should be a bit larger than 2 cake pans in size.
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8
Spread butter on the dough top to the edges.
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9
Sprinkle cinnamon over the dough all the way to the edges.
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10
Sprinkle brown sugar over the dough all the way to the edges.
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11
Roll the dough to make a long roll.
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12
Take unflavored floss and cut the dough for the pans. There will be 12 rolls per pan.
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13
Take Crisco and spread on the roll tops.
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14
Cover the pans with flour sack towels or any towels.
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15
Leave until the dough rises to twice it's size. To speed this up a bit turn on the oven to preheat and leave the pans on the stove-top. They will rise in about a half hour.
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16
Remove towels and bake in oven at 375 for 20 minutes.
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17
Rolls should be quite brown when they are done.
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18
Remove pan from oven. Take cookie sheet and place on pan. Flip over.
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19
TADA! Carmel rolls!
