|
Instructions |
|
|
Prepare mix as directed on box. Roll out to roughly 1/2 inch thick in a rectangular shape. Spread butter or margarine over the dough, all the way to the edges. Sprinkle with cinnamon and sugar to your taste. Roll dough lengthwise into a log. Cut log into 12 equal pieces.
|
|
|
Melt 1 cup brown sugar and 1 cup butter or margarine in bottom of 9x13 glass casserole dish. Dip cinnamon rolls into caramel mixture on one side, then turn over and set into pan on the other side so that both sides have caramel on them. Do this with all 12 rolls.
|
|
|
Cover and let rise for half an hour to an hour. Follow baking directions on box, adjusting for high altitude if needed.
|
|
|
|
|
Originally Submitted
6/3/2012
|