Tuesday, February 26, 2013

In the Kitchen with Gram...Caramel Pull-apart Rolls...Orange Pull-apart Rolls!!

Deciding on a title for this post was hard..."Caramel and Orange Pull-apart Rolls" sounds like a combination of caramel and orange flavors...*sigh* the challenges a blogger faces. ;)

Anyway, as Gram's Vegetable Beef Soup simmers on my stove top, I figured I should finish up today's recipe! So, let me share this amazingly simple, incredibly delicious breakfast companion!

These rolls remind me of Easter brunch...they're one of Gram's "signature" breakfast dishes (served alongside soft boiled eggs and sausage? YUM. Is it Easter morning yet?) and I have yet to find someone who doesn't like them.

And, BONUS...they're super easy.

Okie dokie, let's get started.

Generously butter two 9x13 baking pans:



Now, it's time to mix up our "stuff" for each pan of rolls.

Orange roll "stuff" first:



Sugar,



And orange zest:



Caramel roll "stuff":

Melted butter:



Brown Sugar:



Cook 'N Serve pudding:



Next up, cut your thawed rolls into thirds,



letting them fall into your buttered pan (do a "layer" of rolls, then coating, then finish with rolls):


Be sure to get a roll into each corner of your pan...Gram's strict instructions! ;)

Now, pour your "caramel stuff" over the bottom 1/2 of the rolls (the caramel tasted much better than it looks!!):


Then, finish the "top layer" by cutting the remaining rolls and pushing them gently down into the spaces:



Next up, orange rolls topping.

Sprinkle the orange zest/sugar mixture over a "layer" of rolls in the second pan (this looks oddly like mashed hard boiled eggs...it's not, I promise!):


Then, cut the remaining rolls onto the top, wedging in rolls into spaces like you did with the caramel batch!



And, pour melted butter over them!



Now, it's time to set them aside and let them raise...here they are before raising:



And here they are raised and ready to put into the oven!



Bake as directed below, until the centers are done:



Then invert them onto a foil lined pan, making sure to scrape any goodness that's left on the pans!



Now, just pull apart and serve!



Yum.




Gram's Caramel Rolls



24 frozen dinner rolls (Rhodes), thawed (make sure they aren't pre-cooked rolls!)
1/2 c. melted butter
3/4 c. brown sugar
1(3 oz) pkg Vanilla Cook 'N Serve pudding

Preheat oven to 350*F. Butter 9x13 pan. Heat butter, brown sugar and pudding on stove top. Cut dinner rolls into thirds, about 1/2 way through cutting rolls, pour brown sugar mixture over rolls in pan, then cut up remaining 1/2 of rolls, wedging pieces into any visible spaces and making sure a roll is in each corner of pan. Set aside (on top of the warming oven in a good place, just make sure all burners are off and NOT hot!), cover with towel and allow to raise til double in size. Place in preheated oven and bake for 30-40 minutes, or until center rolls are done.

Break apart and enjoy!


Gram's Orange Rolls



24 frozen dinner rolls (Rhodes), thawed (make sure they aren't pre-cooked rolls!)
2 c. sugar
Zest of 2 large oranges
1 stick butter, melted


Preheat oven to 350*F. Butter 9x13 pan. Combine sugar and orange zest, stir well. Melt butter on stovetop in small pot. Cut dinner rolls into thirds, about 1/2 way through cutting rolls, sprinkle sugar/orange zest mixture over rolls in pan, then cut up remaining 1/2 of rolls, wedging pieces into any visible spaces and making sure a roll is in each corner of pan. Pour melted butter over roll pieces. Set aside (on top of the warming oven in a good place, just make sure all burners are off and NOT hot!), cover with towel and allow to raise til double in size. Place in preheated oven and bake for 30-40 minutes, or until center rolls are done.

Break apart and enjoy!


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