Holiday Caramel Rolls (EASY!!!!)

These rolls are left to rise overnight to wake your family up with delicious smells coming from the kitchen on Christmas morning.  You can make them anytime but I make them as a special treat for Christmas.

1 small pkg. cook-n-serve butterscotch pudding (not instant)

1 stick butter, melted

1 cup brown sugar

1 cup milk

20-24 frozen dinner rolls

Spray 9x13 pan with cooking spray. Place rolls in pan. Bring pudding, butter, brown sugar and milk to a boil for one minute. Pour mixture over rolls and cover pan with a towel. Let the rolls sit on counter overnight to rise. In the morning, bake at 350 degrees for 20-25 minutes.

When the rolls are done, place platter on top of pan and flip over.

overnight caramel french toast

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 12 slices bread
• ground cinnamon,
• 3eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract

Directions

1. In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with six slices of bread. Sprinkle cinnamon on the bread. Place remaining bread on top. Sprinkle with a little more cinnamon; set aside.
2. In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 30-35 minutes.

The recipe doesn't call for it but I cook another 1/2 cup of brown sugar, 1/4 cup of butter and 1 tbsp of corn syrup in the morning and top the bread just before baking.  You could also just invert the baked french toast on a cookie sheet and get the same result with less calories and sugar.