On Sundays, when we are around, our ritual is to go to church and then go to Kenny & Lana's (my in-laws). Since church starts at 11:30am, we eat dinner right after church and then just hang out. I have made, most of the time, a ritual out of bringing something over; mostly desserts. Anyways, this past Sunday (rose Saturday night and baked on Sunday) I decided to make caramel rolls. I just recently started making this recipe for my caramel sauce other than the other one that I had made, which had always been good, but I like this one a little better. It contains an unusual ingredient (well for caramel rolls anyways); marshmallows. Not that caramel isn't already sticky, but this just makes an even more gooey goodness! Enjoy!
Caramel Roll Pull Aparts
2 loaves frozen bread dough
(I use the frozen bread dough as that is what Jamyson likes the best. Frozen storebought rolls work too)
2 c. brown sugar
1 c. cream
14 lg. marshmallows
1/4 c. butter
I made these in the evening and let them rise overnight and then got up at about 6am to put them in the oven to bake.
Unthaw the 2 frozen loaves of bread dough; but don't let rise.
To make the caramel, boil the above ingredients until melted well. Spray a 9x13 inch pan. When sauce is done pour into the pan, let cool. Add pieces of dough randomly scattered in the pan. Let rise overnight or until doubled in size. Bake at 350 for about 20-25 minutes. Take out of oven and cool a few minutes before turning over onto a cookie sheet.
Dough cut into chunks.
Starting to heat things up....
You need to have patience with the marshmallows as it takes a little while for them to start melting, but once they do, it goes quick.
Sauce almost done...
All ready to go....
Dough in caramel
I make these in a pan with a cover; that way I just flip the pan onto its cover.
Finished Product! Nummy.....