Caramel Roll Pull-Aparts
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You are going to want to save this caramel roll pull-aparts recipe. It’s excellent to make ahead of time and serve when company is over. These pull-aparts are made with frozen bread dough and topped with an ooey gooey caramel sauce.
Hello! I’m so glad you stopped by. Today I have the ultimate breakfast bread recipe to share with you — caramel roll pull-aparts.
These pull-aparts are excellent to make ahead of time and serve when you have company. You can even make and freeze several ahead of time for large gatherings. And with the holidays coming up, you will want to save this recipe!
If one of our family get-togethers includes breakfast, you can bet we’ll have a batch of these pull-aparts ready to go. Along with my Mom’s tea ring, (a divine cinnamon roll ring with maple frosting) which I have yet to share. It almost feels too sacred but at the same time too good not to share. We’ll see!
We call this type of bread “pull-aparts,” but you may be more familiar with monkey bread. Side note — I also found out in college that most people say sloppy joes instead of our family term “slush burgers.” And apparently, it’s really weird to call them slush burgers. Haha. Have you heard this before? Fill me in in the comments!
Caramel Roll Pull-Aparts
These pull-aparts are made with frozen bread dough and topped with an ooey gooey caramel sauce.
Ingredients
- 2 loaves Rhodes frozen bread dough
- 1/2 c margarine (not butter!)
- 1 c brown sugar
- 1 large package of cook and serve vanilla pudding 4.6oz (not instant!)
- 2 tbsp. milk
- 1/2 tsp. ground cinnamon
I want to make a few notes on the ingredients. The Rhodes frozen bread dough comes in an orange bag. And can be found in the freezer aisle of the grocery store. In a bag of three. You can’t miss it.
You need to use margarine instead of butter. Otherwise, you may not end up with a smooth caramel sauce.
Make sure to use cook and serve vanilla pudding 4.6oz instead of instant pudding. This is a really important one. I’ve made this mistake before and it’s not pretty. The caramel turns out almost rubbery.
Instructions & Recipe Tips
Preheat your oven to 350 degrees. Then prepare a 9 by 13 pan by lightly greasing it with cooking spray.
Mix all the ingredients for the sauce together in a medium-sized bowl. This includes the melted margarine, brown sugar, vanilla pudding, milk, and ground cinnamon.
Next, take one loaf of bread dough and tear it into small chunks in the greased 9 by 13 pan.
Pour the caramel mixture over the first loaf of frozen bread dough.
Next, tear the second loaf of bread dough into chunks and place on top of the caramel mixture.
Allow the bread dough to rise until it doubles in size.
Bake for 20 minutes at 350 degrees. The top of the bread will be golden brown. You can also check by pulling up on a few of the pieces of bread (from the middle). Make sure it looks baked and not doughy.
Finally, place a cutting board or cookie sheet over the 9 by 13 pan. Flip the pan over to release the caramel roll pull-aparts.
If you plan to store or freeze the rolls right away, you can add them directly to a storage container.
But I recommend serving these caramel roll pull-aparts warm, if at all possible. They are ooey gooey and delicious right out of the oven.
You can also serve with butter, but not necessary at all.
Stop by and say hi in the comment! Let me know what you think of this recipe!
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Caramel Roll Pull-Aparts
Caramel roll pull-aparts are made with frozen bread dough and topped with an ooey gooey caramel sauce. Excellent to make ahead of time and serve when you have company. And perfect for the holidays!
- Total Time: 40 minutes
Ingredients
- 2 loaves Rhodes frozen bread dough
- 1/2 c margarine (not butter!)
- 1 c brown sugar
- 1 large package of cook & serve vanilla pudding 4.6oz (not instant!)
- 2 tbsp. milk
- 1/2 tsp. ground cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Prepare a 9 by 13 pan by lightly greasing with cooking spray.
- Mix all the ingredients for your sauce, melted margarine, brown sugar, vanilla pudding, milk, and ground cinnamon.
- Take one loaf of bread dough and tear into small chunks in the 9 by 13 pan.
- Pour the caramel mixture over the first loaf of frozen bread dough.
- Next, tear the second loaf of bread dough into chunks and place on top of the caramel mixture.
- Allow the bread dough to rise until it doubles in size.
- Bake for 20 minutes at 350 degrees.
- The bread should be golden brown.
- Finally, place a cutting board or sheet pan over the 9 by 13 pan and flip the pan over to release the caramel roll pull-aparts.
- Serve warm, if possible.
- With butter, if desired.
Notes
Serve these pull-aparts warm — so good!
Be sure to use margarine, not butter! Cook and serve vanilla pudding, not instant!
For best results, make sure you are using fresh brown sugar. Not hard and clumpy brown sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breads
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 181
- Sugar: 30 g
- Sodium: 222.5 mg
- Fat: 4 g
- Carbohydrates: 36 g
- Protein: 1 g
- Cholesterol: 0.1 mg
Keywords: caramel, pull-aparts, monkey bread
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Slushburgers. Only person I ever heard call them that is my sisinlaw Nancy from Minot ND.
My mom’s recipe for these was always caramel pan rolls and she did and I do use butter without issue. I cut the dough very small so I don’t end up with big chunks of “just bread”.
Always a favorite for guests in my house.
Hi there! I’m planning to make these for a family get together this weekend and wondered about the timing of everything. Approximately how long does it usually take for them to rise?
Do you think it’s possible to make the night before and then let it rise in the morning and then bake it?
Thank you!
Hi Jess! I recommend making/baking at the same time. The night before works great, and then you can warm them up the morning of. If you refrigerate the pull-aparts with the caramel mixture, I’m afraid it will take quite a bit longer to rise and also affect the bake time. Rise time will vary, approx 1 to 2 hours, and can be sped up by placing on a warm oven top and covering. Hope this helps! -Kelsey
My mom made these for decades and now I make them for company. Always assembled the night before and let rise to bake in the morning. I make a batch and a half, and I actually thaw the loaves just enough to cut them up into small pieces with a knife then freeze the little pieces on a tray and store in freezer bags. I also make double the caramel sometimes.
I grew up with basically this recipe. We always called it Kathy’s Carmel rolls as my dad got the recipe from a lady name Kathy at his work. I just recently miss places my recipe card but this was almost the exact recipe. The only difference was my recipe has heavy cream instead of milk. Thanks for saving breakfast!
★★★★★
Hi Hannah! So glad it was basically the same recipe!
-Kelsey
Hi Kelsey, we must have grown up in the same area because it was slushburgers for us too! I make this recipe alot and the big helpful hint I would use is to use your kitchen shears to cut the loaves in little pieces before covering with the sauce.
Hi Lauren! We must have! It is rare to find anyone else that calls them slush burgers. Thanks for the tip, love it! – Kelsey