30 in 30: Caramel Breakfast Rolls

Caramel Breakfast Rolls

In a saucepan over medium-high heat:

Melt 1/2 c. butter

Whisk in:

1/2 c. brown sugar

Bring to a boil until mixture is fully incorporated and a light caramel color.

Pour into 9x13 baking pan.  OPTIONAL: sprinkle a layer of pecans over the caramel.

Smear top of each Sister Schubert's Roll (9-12) with butter and place bottom-down in pan.  

Sprinkle top of rolls generously with Cinnamon-Sugar mixture. (your usual mix...OR, about 1 c. sugar to 2 T. cinnamon)

Bake at 350 degrees for 10-12 minutes.  Remove and let sit for 5 minutes before serving.  Make sure you scoop out the caramel/toffee from the pan and spoon over the rolls. 

These are a perpetual hit with teenaged boys.  Guaranteed coolest mom on the block when you make these!!