Heat oven to 175 degrees. Place rolls on cutting board. Let stand 10 minutes or until partially thawed.
Meanwhile, in 1 quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9 x 5 inch loaf pan, covering bottom completely.
Cut each cinnamon roll in half lengthwise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 10 minutes to 1 hour 30 minutes or until leaf has at least doubled in size and top of leaf is 1 inch from top of pan. Remove from oven.
Heat oven to 350 degrees. Remove plastic wrap. Bake loaf 25 to 30 minutes or until golden brown. Place heatproof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.
Originally Submitted
11/29/2008
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You can add this Pull-Apart Caramel Loaf recipe to your own private DesktopCookbook.