Use any bread dough recipe (even frozen dough - allow lots of time for dough to thaw).
Roll dough out in a rectangle approximately 12 x 18
Spread with soft butter. Cover with brown sugar and sprinkle with cinnamon (enough to lightly cover). Roll tight so that the roll is 18 inches long. Cut into 1-1/2 inch slices and put into generously buttered cake pans. Cover generously with 1-1/4 c brown sugar. Dribble 1/4 c. cream over it and 1/8 to 1/4 c. Karo White syrup. Then add walnuts or pecans & dabs of butter (3 tbsp).
Let rise unti lrolls are indented when pressed lightly. Then cook at 350 degrees for approximately 20 minutes.
If caramel bottem is running, let sit in pan to cool for a few minutes - turn upside down onto foil.
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|Serving Size: 1 recipe (1g)|
|Recipe Makes: 4|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 2.2mg||0 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 0g||0 %|
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Calories per serving: 5
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