Ingredients
Units
Scale
- 2 loaves Rhodes frozen bread dough
- 1/2 c margarine
- 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°F.
- Prepare a 9 x 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. (Or use kitchen scissors to cut the dough apart.) Add them in a single layer to the 9 x 13 pan.
- Pour the caramel mixture over the first loaf of frozen bread dough.
- Next, tear or cut 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°F.
- The bread should be golden brown.
- Finally, place a cutting board or sheet pan over the 9 x 13 pan and flip the pan over to release the caramel roll pull-aparts. (Or store in the baking pan, covered once cool, until ready to serve.)
- Serve warm, if possible. With butter, if desired.
Notes
- Serve these pull-aparts warm — so good!
- Be sure to use 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
- Rise Time: 1 hour
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 175
- Sugar: 28.4 g
- Sodium: 222.1 mg
- Fat: 4 g
- Carbohydrates: 34.4 g
- Protein: 1 g
- Cholesterol: 0.1 mg
