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Add a photoServings: 10
Ingredients
- 4 loaves Rhodes bread dough - white, cinnamon
- 2 c. brown sugar
- 2 c. whipping cream
- 1/2 c. granulated sugar
- 3 T cinnamon
- Raisins and nuts (optional)
Directions
- Mix caramel mix (brown sugar and cream) in saucepan; pour on bottom of two 9 x 13 inch pans (greased). Allow bread dough to thaw in original plastic bag. Let rise till dough has swelled the bag. Cut the package open and remove dough. Place dough on pastry sheet and roll 2 loaves at a time into rectangle, approximately 12 x 14 inches x 1/2 inch thick. Brush with melted butter, sprinkle with sugar and cinnamon. Roll and seal; cut into slices, approximately 1/2 inch thick. Place on top of caramel mix. Let rise till double (approximately 30 min). Bake at 350-400 degrees; 20 to 30 min. Do not over bake as caramel will harden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 10 servings | |
| Calories 291 | |
| Calories from Fat 78 | 27% |
| Total Fat 8.89g | 11% |
| Saturated Fat 5.53g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 22mg | 1% |
| Potassium 80mg | 2% |
| Total Carbs 54.49g | 15% |
| Dietary Fiber 0.4g | 1% |
| Sugars 52.75g | 35% |
| Protein 0.58g | 1% |
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