Caramel Pull Aparts

“Once again, I searched Zaar prior to posting my own tried and true version of caramel rolls.And, once again, here is the recipe I have used for about 15 years.I use loaves of frozen bread dough cut into small pieces, but I believe the original recipe stated to cut frozen dinner rolls in half.I also don’t bother with preparing the syrup.I sprinkle the pudding mix, and crumble the brown sugar over the pieces of dough and then pour the melted butter over everything.It works wonderfully.I usually prepare the pull-aparts at night, allow them to rise overnight, and then pop into the oven when I get up.Yummy and easy!!This is a very good caramel sauce.Some friends who have always made their from scratch caramel rolls now use this sauce over their yeast rolls.”

“Tish,OH MY Gosh!!! These are sooooo good,They are like big wonderful sticky buns,only better.I made them as recipe called for,never changed a thing.Thanks for a great recipe.Darlene”

“Delicious!Thank you for sharing this recipe!”

“I made a crescent/brioche type dough in the bread machine and put it in the fridge overnight and made these rolls the next morning with about 2/3 of the dough recipe (halfway up the bundt pan.)I rolled the balls roughly the size of a quarter.I don’t think I’d have them much bigger as there would be too much plain dough-to-caramel ratio.:)The dough I used is a bit richer than frozen bread dough but the best part of this recipe is the ease.Nothing difficult about it and it would be great for company.I would guess you could use different kinds of pudding– ie vanilla or cheesecake, etc and get some interesting results as well.I chose this variation of the recipe because the others have you starting with frozen dough and I knew mine would simply be refrigerated.It’s a great option to have instead of buying dough or freezing your own.Almost any bread dough will benefit from an overnight rest in the fridge anyhow, to develop a depth of flavor.Try it!:)Just make sure the butter mixture is not too hot when you pour it on the non-frozen dough.”

“I did not have a bundt pan so I used a 8×8 casserole dish. Worked fine. And instead of butter and sugar I used caramel ice cream topping. I only put nuts on half since my Hubby doesn’t like them. Very yummy.”

“Delicious!I used homemade bread dough and omitted the nuts. It turned out wonderfully, and was a hit with everyone!”

“Great CHRISTmas breakfast!I make this every year. This year I used recipe #25426 for the dough part and didn’t add in the nuts due to daughter’s personal preference. This gets oohed and aaahhed over every year and is one of our CHRISTmas traditions!Thanks, Tish!”

“I have also had this recipe for a long time. I always loved it when my mom made it. I usually just use about 18 rolls (half a package)and vanilla pudding. As stated in the recipe, don’t use instant pudding. The caramel mixture will come out all gloppy… yes I’ve made that mistake. I have always used frozen rolls as well and just set it out on the counter overnight covered in plastic wrap and thrown it in the oven in the morning.”

“My mom made these when we were growing up.We all LOVE them! I enjoy making them too, especially at Christmas time.I always use frozen rolls and don’t thaw them or cut them at all. I prepare everything and let it sit overnight. The rolls are then ready to go right into the oven first thing in the morning.When everyone finds out that is for breakfast, they are all smiles.”