Big Batch of Caramel Rolls

Here is a yummy recipe for a Big Batch of Caramel Rolls. The recipe was given to me by my mom. Enjoy...

2 loaves frozen bread dough, thawed
1 cup Brown Sugar
1/2 cup butter or margarine
1 [heaping] tsp Cinnamon
2 Tbs Corn Syrup

In sauce pan over medium heat melt butter

then stir in sugar, cinnamon, and corn syrup...just until blended. Cut 1 loaf into small pieces [each loaf about 30-40 pieces] and place in the bottom of a greased 9x13 cake pan.

Pour half of the caramel mixture over the top. Cut the second loaf and scatter over the top of the caramel mixture/first loaf. Pour the remainder of the mixture over the top.

Cover and let rise until double in size [I usually do all this in the evening and then put it in the refrigerator. In the morning, take it out an hour or two before you are going to bake it]. Bake at 350 for 20-25 minutes. When you take it out of the oven, let it set in pan abut 5 minutes then invert it on waxed paper or foil and serve warm.

**Couple side notes: The first time I made this I accidentally put in 1 HEAPING Tablespoon of Cinnamon instead of Teaspoon and my husband prefers it that way now. However it doesn't get as "caramelly" it was just more cinnamon. The second time I made it I did a 1/2 TBS and I thought that was perfect!!

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