This recipe came to me from a dear friend I met in church a few years ago. She fixed this at a brunch I attended and I thought she had spent HOURS making it. When she shared how easy it was to put together I was shocked. A favorite of both family and friends, it frequently shows up on my table and at potluck brunches.
Ingredients:
1/2 cup chopped pecans
24 frozen yeast rolls (I buy Rhodes and they only come in packages of 36. I use 24 for this and save the rest for dinner.)
1 small pkg ‘cook & serve’ butterscotch pudding
1/2 cup brown sugar
1 stick REAL butter (Hey, I never said this was diet friendly! BIG smile)
Instructions:
Spray a bundt (or tube) pan with cooking spray. Place chopped pecans in the bottom of the pan. Add frozen roll dough. Sprinkle pudding mix evenly over rolls, then the brown sugar. Top with chunks of chopped butter.
Cover loosely with plastic wrap which has been lightly sprayed with cooking spray and place in COLD oven overnight. The next morning, REMOVE from cold over and then preheat the oven to 325 degrees. Return rolls to oven and bake for approximately 25 minutes. ENJOY!!
See, I told you it was easy. But the taste? OMGosh, my mouth waters just thinking about them. If you like ooey gooey, sticky caramel rolls then you will think you have landed in the middle of breakfast heaven when you sink your teeth into this. The only negative I’ve found is that I just can’t seem to stop eating them.
Happy Cooking,
Molly
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