I printed out this recipe years ago, and just tried it today. I prepared the dough in the breadmaker, made the rolls, let them rise in the baking pan for 45mins, then refrigerated overnight. Left it out of the 'fridge for 30mins while heating the oven, and ended up baking it for 27mins in a 9" x 13" pan. Great recipe. I do agree that 1/2 cup more flour would make it easier to handle the dough, it was a bit sticky. I might try it with pecans the next time, and may increase the caramel then, but without nuts the amount of caramel in the recipe seemed fine to me. Definitely a keeper!

Reviewed On: Nov. 29, 2008