Cooking Wright

Caramel Nut Topping (for Overnight Caramel-Nut Rolls)


1/2 c brown sugar
1/2 c margarine, soft
2 T corn syrup
1/4 c chopped nuts


Spread topping in 9x13 pyrex. Roll dough into 20x12 rectangle. Spread with 2 T margarine. Sprinkle with 1/3 c brown sugar and 1 1/2 t cinnamon. Roll dough, cut in 1 in. slices, place in prepared pan. Cover with greased plastic wrap. Refrigerate overnight. When ready to bake, let rolls stand at room temp. 1 1/2 hours. Heat oven to 375. Bake 20-30 min. Cool 1 minute, invert onto rack set over waxed paper.

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