Easy Overnight Ooey-Gooey Pull-Apart Caramel Rolls

“These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my Pan Release, Professional Pan Coating (Better Than Pam Spray!) nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)”
READY IN:
8hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
  2. If using the cinnamon mix with the melted butter.
  3. Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
  4. Place the frozen rolls into the pan around and on top of each other over the nuts.
  5. Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
  6. Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
  7. Drizzle the melted butter over all.
  8. To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
  9. Allow to rise overnight at room temperature or about 8-10 hours.
  10. Set oven to 350 degrees F.
  11. Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
  12. Remove the pan from oven and allow to cool for 5 minutes.
  13. Turn the pan over and invert onto a serving plate.
  14. Serve by pulling apart chunks with a fork.

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