Ann Ek's Carmel Rolls

Ingredients

• 1 package frozen bread dough
• 1 stick softened butter
• 1 bag brown sugar (you won't use it all)
• Flour
• Cinnamon
• 1 pint half & half

Directions

Preheat oven to temperature indicated on the bread dough package.

Thaw frozen bread dough without letting it rise.

Sprinkle flour on the table before beginning.

Using one loaf at a time, spread out the loaf so it is about 1/4" thick.

Spread on softened butter.

Sprinkle on cinnamon & brown sugar.

Roll the dough, tucking it into itself.

At the end, pinch the edges to keep dough together.

On the bottom of 4 - 9x13 pans, sprinkle brown sugar generously.

Pour half & half over to cover the brown sugar, but not enough so it get soupy (this wil become your carmel sauce).

Cut the rolled dough into 1 1/4" wide pieces.

Place these pieces into the pans.

After you have them all in the pans, let the dough rise until they are to the top of the pan.

Bake until the rolls are golden brown (check bread dough package for time & oven temp).

When rolls are golden brown, remove from oven & let cool.

Loosen rolls with a butter knife before turning pans over onto sheets of waxed paper.