Caramel rolls are rich holiday treats

I make homemade cinnamon rolls several times a year, and my family says these shortcut rolls are better than most of the from-scratch versions I've been making.

The recipe starts with defrosted frozen bread dough. You can find this in the freezer section of most supermarkets in packages containing three loaves of dough. If your supermarket carries pizza dough (which is actually just white bread dough) in the bakery, you can substitute it.

The recipe makes six big rolls, but you can cut the dough into 12 portions for smaller rolls. Whether you make the rolls large or small, they will fill a nine-inch baking dish once they rise.

You can easily double or even triple the recipe. If you double it, bake the rolls in a 9-by-13-inch baking dish.

BIG FAT CARAMEL ROLLS

11/2 cups light brown sugar, packed

1/2 cup (1 stick) butter, melted

1/2 cup whipping cream

1 loaf frozen bread dough, thawed

1/4 cup sugar

1 tablespoon ground cinnamon

Spray a 9-inch square or round baking dish with nonstick cooking spray. Combine the brown sugar, melted butter and cream in the baking dish and spread evenly in the bottom of the pan. Roll the bread dough into a 12-by-16-inch rectangle. Combine the sugar and cinnamon in a small bowl and sprinkle over the top of the dough. Roll into a long jelly roll and cut into 6 rolls. Place the rolls over the brown sugar mixture. Cover loosely with a kitchen towel and let rise in a warm place to double in size, about 30-45 minutes. When ready to bake, heat oven to 350 degrees. Bake rolls for about 45 minutes or until brown on top. Invert onto a platter and serve.

Makes 6 servings.

COMING NEXT WEEK: Feta cheese balls are the perfect holiday appetizer or hostess gift.

Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at karin.calloway@comcast.net.

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