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These are yummy, gooey, easy-to-make caramel rolls! Perfect with a cup of French press or tea! Happy Breakfast to you! 😉

~ preheat oven to 375 degrees F. ~

1/2 cup dried cranberries (craisins)

1/2 cup slivered almonds

zest of 1 orange

2 loaves frozen bread (such as Rhode’s)

1 cup brown sugar

1/4 cup milk

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup butter

1 large package vanilla pudding mix (not instant)

Thaw frozen bread dough in refrigerator over night. Sprinkle craisins, almonds and orange zest evenly in the bottom of a 9×13 cake pan. Cut one of the loaves of thawed bread into 2 inch chunks and scatter over the craisins, almonds and zest. Melt butter and combine with brown sugar, milk, spices and dry pudding mix. Mix until smooth and pour evenly over the bread chunks. Top with the second thawed loaf of bread cut into 2 inch chunks. Cover with buttered saran wrap, set in a warm spot and allow to raise for about 2 hours (until doubled in size.) Remove saran wrap and bake for about 45 minutes (until bread is golden brown.) Remove from oven and allow to set for 15 minutes before turning out onto a piece of waxed paper. The round caramel roll loaf pictured above is the one I made this past Saturday. I halved the recipe and it turned out awesome.

Enjoy!

~Melissa