This time of year, all I want to do is drink a warm drink, carve pumpkins and bake comfort foods. I was looking through the recipe book my Granny made for me to find a recipe that would suit the season. Enter: the Caramel Coffee Ring. Can you say “nomnom?” It was easy to make and the taste reminded me of a Cinnabon (which is not always the best thing for me since I worked there and am scarred for life when it comes to cinnamon but if you like Cinnabons, you’re gonna love this).
What you’ll need:
24 frozen dinner rolls
1/2 c brown sugar
1 (4 oz) pkg dry butterscotch pudding mix
1 1/2 t cinnamon
1/2 c sugar
1 stick butter
1/2 c chopped nuts (optional)
Layer frozen rolls in greased bundt pan. Mix cinnamon with sugar and pour over rolls. Layer one at a time : nuts (optional – I put them on half because J doesn’t like them), brown sugar, pudding mix. Slice butter on top of rolls. Cover pan. Let rise over night in fridge. (Mine actually didn’t defrost all the way over night so I let them sit for a couple hours on the counter in the morning so they fully defrosted and rose).
Bake at 350 degrees for 35-40 minutes. (I recommend putting a cookie sheet under the bundt pan because it will likely spill over).
Invert pan, let sit for a few minutes, then remove.
My friends came over Friday night and we all devoured this…..in celebration of our engagement. But more on that later…. ;]