Friday, March 11, 2011

Quick Cinnamon Rolls

I'm not really a morning person, so carry-ins of the breakfast hour are always a challenge for me. Mom gave me this recipe, which she got from a substitute teacher at the school where she worked for many years. Now you know you have a good sub when she's willing to pitch in on work carry-ins! :)

This is a great meal to make because it truly can be assembled in less than ten minutes...the night before! All you have to do is remember to bake it in the morning! I've taken this to church and work and it gets rave reviews. Love rave reviews on easy stuff!!

Recipe:
2 loaves frozen bread dough - thawed
1 box butterscotch pudding - NOT INSTANT
2/3 cup butter
2/3 cup brown sugar
1 Teaspoon cinnamon

Slice each loaf of bread into ten slices and arrange in a greased 9x13 baking dish. Sprinkle dry pudding mix over all slices. Melt butter and mix with brown sugar and cinnamon. Spread over each roll. Cover and refrigerate overnight. Bake, uncovered, the next day at 350 for 25 minutes. Serve warm.

I used Rhoades white bread dough because...it's the only bread dough I can find in Wal Mart. The packages I buy come with 3 loaves, so I use 2 and keep the third for the next time. I have found that if I keep it too long, it doesn't raise (rise?) correctly. This was especially embarrassing the time I made it for work and had one old loaf and one new loaf, so half my pan was high and fluffy and the other half sat like little hockey pucks. Attractive.

I am not sure I would like this recipe in anything but white dough. I don't even know if you can buy frozen wheat dough, but I'm just saying....

Very important to remember to take the bread dough out so it can thaw! I usually cut the dough down the center and then cut each half into five slices. I score it first so if i mess up, I can re-measure before actually cutting.


The dough will come together as it bakes, so it's okay if the slices aren't all smashed up next to each other. They will be eventually.


Make sure you buy the cook and serve kind of pudding, not instant. That's the only reason I had name brand. :) I just sprinkle it liberally over each slice. It's okay if some goes down in between the pieces, but I try to get as much as I can directly on the bread. There's more pudding than you'd think in those little boxes, so you'll have a nice little pile of powder on each one.




Like I said....there's a lot in there!



I cut my butter up into cubes and melt it in the microwave. If you're speeding through it, just melt the butter while you're cutting the bread or sprinkling the pudding.




Add the brown sugar and cinnamon right to the bowl.



You'll find that the mixture is pretty thick - because you have as much sugar in there as you have butter. I've made this with real butter and with margarine and both work well.


I just kind of spoon the mixture over it - again, trying to hit the tops of the bread slices as much as I can, but it will kind of leak down into the pan as well, and that is fine.



This is what it will look like the next morning after it has refrigerated all night. No it's not mold...it's pudding powder that didn't get covered with the butter mixture.




And here is the fully baked version! So yummy! I think it warms over pretty well for leftovers, but it's definitely best straight out of the oven.




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