Submitted by: Tawn Skousen
INGREDIENTS:
- 24 Rhodes Dinner Rolls, partially thawed
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- 1 cup dark brown sugar
- ½ cup butter
- Pecans (optional)
DIRECTIONS:
Mix the granulated sugar and cinnamon in a small bowl.
Cut the dinner rolls into quarters and roll into balls. Coat the dough balls in the cinnamon sugar mixture.
Arrange the coated dough balls in layers in a greased bundt cake pan. Sprinkle any remaining cinnamon sugar evenly over the top.
Place butter and brown sugar in a small saucepan and cook on medium heat, stirring constantly, until the contents have melted and are well blended (about two minutes). Pour the sauce evenly over the bread dough.
Cover the pan with Saran Wrap and let the dough rise about an hour or until the rolls reach the top of the bundt pan.
Remove plastic wrap and bake for 30 – 40 minutes at 350 degrees F. until golden brown. Cover with foil during the last 10 minutes if the bread browns too quickly.
Loosen the bread from the sides of the pan with a knife. Place a plate on top of the pan and flip over, inverting the ring of cinnamon bread dough onto the serving plate with the gooey caramel sauce oozing down the sides. Serve warm.
NOTES:
You may want to place a cookie sheet on the rack below the bundt pan to catch any sauce that drips.
Only use 24 dinner rolls, even if the package contains more, to allow room for the dough to rise.
I was told that you can make the bread the night before and place it in the refrigerator overnight. In the morning, let the dough sit on the counter at room temperature for 30 – 60 minutes and then bake as directed. I haven’t tried the overnight method, so let me know what you think if you test it out!
