I've been sick this whole week (hence my lack of a post on Monday--sorry about that) so I haven't been cooking or eating much which doesn't make for interesting blogging (sorry again). Weather forecasters are predicting extremely cold temperatures this weekend, so it would be a good time to bake, provided I can work it into my nap schedule. If I plan it right, I should only have to leave the house once, to go to the grocery store, and then I can settle into my cozy little kitchen and bake to my heart's content. Here's a recipe I plan to try. Warm bread and caramel--what's not to like?


Pull-Apart Caramel Loaf
Prep Time: 10 Minutes
Start to Finish: 2 Hours 50 Minutes


6 frozen cinnamon rolls (from 36.5-oz bag)
1/2 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons light corn syrup
2 tablespoons whipping cream

1.   Heat oven to 175°F. Place rolls on cutting board. Let stand 10 minutes or until partially thawed.

2.   Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring constantly, until butter is melted. Stir in corn syrup and whipping cream. Pour brown sugar mixture into 9x5-inch loaf pan, covering bottom completely.

3.   Cut each cinnamon roll in half crosswise. Arrange roll halves randomly over brown sugar mixture in pan. Cover loosely with plastic wrap sprayed with cooking spray. Place pan in oven and turn off heat. Let rise 1 hour 10 minutes to 1 hour 30 minutes or until loaf has at least doubled in size and top of loaf is 1 inch from top of pan. Remove from oven.

4.   Heat oven to 350°F. Remove plastic wrap. Bake loaf 25 to 30 minutes or until golden brown. Place heatproof tray or serving plate upside down over pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over loaf; remove pan. Serve warm.

6 servings  

High Altitude (3500-6500 ft): Bake 28 to 32 minutes.