Serves: 12
Total Calories: 236
Cut dough into small pieces and place in a greased 13 x 9 x 2 inch baking dish. Combine brown sugar, pudding mix, butter and milk and mix well. Drizzle half of this mixture over dough and sprinkle with 1/4 cup raisins and 1/4 cup nuts. Cut remaining dough into small pieces and make second layer. Drizzle remaining brown sugar and pudding mixture over both layers, sprinkle with remaining nuts and raisins. Cover and refrigerate overnight. Bake at 325 degrees for 50 to 60 minutes. Chopped maraschino cherries and crushed pineapple may be used instead of nuts and raisins.
This Caramel Breakfast Rolls recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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