How long do these Caramel Cinnamon Rolls need to rise?

Frozen Rhodes Dinner Rolls take around 3 to 5 hours (depending on temperature of your kitchen) before they double in size and are ready to bake. Allowing them to rise longer doesn’t hurt this recipe!

Is it possible to make this Caramel Roll Recipe in less time if there's no time to wait overnight? (Is there a quick rise method?)

As mentioned above, give the rolls 3 to 5 hours to rise or until they are doubled in size. Or, to make them even faster, thaw the rolls in the refrigerator ahead of time; then prepare the recipe as above. Let sit at room temperature (preferably in a warm place) for 45 minutes to 1 hour or until doubled in size before baking.

Easy Overnight Caramel Rolls Recipe - A Well-Seasoned Kitchen®

Name: Overnight Caramel Roll Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1/2 cup chopped pecans, toasted; 18 – 19 frozen, unbaked bread rolls (do not thaw) – I use Rhodes brand; 1 package (3.5 ounce) dry butterscotch pudding mix; 1/2 cup salted butter; 3/4 cup light brown sugar; 3/4 teaspoon ground cinnamon

Ingredients

Scale

1/2 cup chopped pecans, toasted
18 – 19 frozen, unbaked bread rolls (do not thaw) – I use Rhodes brand
1 package (3.5 ounce) dry butterscotch pudding mix
1/2 cup salted butter
3/4 cup light brown sugar
3/4 teaspoon ground cinnamon

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Instructions

Butter a 10-inch (12 cup) Bundt pan.
Sprinkle bottom of pan evenly with chopped pecans.
Place bread rolls in pan, touching and filling the bottom first, then layering on top.
Sprinkle pudding evenly over top of rolls. Set aside.
In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon. Continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and pudding mixture. Leave out, uncovered (do not refrigerate), overnight. (Dough will rise over the top of the pan.)
The next morning, preheat the oven to 350 degrees.
Bake rolls for 25 to 35 minutes. Put a cookie sheet on the rack under the pan to catch any drippings. Remove from heat and let cool slightly in the pan (2 to 3 minutes).
Place a serving plate over the top of the Bundt pan and, holding the plate and pan together, flip them over so the plate is on the bottom and remove the Bundt pan. The rolls hold together like a coffee cake and are topped with yummy caramel sauce and pecans. Pull the rolls apart with your hands as you serve them.

Notes

Note on removing cooked rolls from pan: If you wait more than 2 to 3 minutes to take the rolls out of the pan, you risk the yummy gooey sauce remaining in the pan. I invert them onto a serving plate, then place them in a warming (or 200 degree) oven to stay warm.

Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
Category: breakfast and brunch, baking