Title: Caramel breakfast rolls
 Categories: Breads, Breakfast
      Yield: 10 Servings
 
      2    Loaves frozen bread dough
           - (1 lb. loaves); thawed
      1 c  Brown sugar; firmly packed
      1 pk Vanilla pudding (regular)
    1/2 c  Milk (or half-and-half)
    1/2 c  Nuts; chopped, divided
    1/2 c  Raisins; divided
 
  Cut 1 loaf of dough into small pieces; place dough pieces in a greased
  13x9x2inch baking dish.
  
  Combine brown sugar, pudding mix, butter, and milk; mix well. Drizzle
  half of the brown sugar mixture over dough pieces; sprinkle with 1/4
  cup nuts and 1/4 cup raisins.
  
  Cut remaining loaf of dough into small pieces; place dough pieces over
  first layer.  Drizzle remaining brown brown sugar mixture over dough
  pieces; sprinkle with remaining nuts and raisins. Cover and
  refrigerate several hours or overnight.  Bake at 325 degrees for 50
  to 60 minutes.
  
  Yield: 10 to 12 servings.
  
  NOTE: chopped maraschino cherries and crushed pineapple may be
  substituted for nuts and raisins.