I love these make ahead breakfast rolls for Mother’s Day brunch. This recipe has been handed down a few generations; not by my family but a close friend’s family. I think of myself as a daughter by proxy. I serve these cinnamon rolls on most holiday mornings. It’s a family favorite and tradition. The fact it comes from a close friend’s mother makes it all the more special! And, with plans to host brunch this Saturday for my parents and in-laws this is at the top of the menu. I also have a make ahead casserole in a crockpot you can find HERE. I can make both of these dishes ahead which makes it so much easier; especially since I just found out my son has a makeup lacrosse game I did not know about when I scheduled this brunch. Just take a look at the gooey rolls and pecans. They taste best right after the oven, but I know some family members (myself) who have no problem reheating these the next morning or later in the day. The truth is these rolls rarely last more than a few hours.
- 1 package of Rhodes frozen dinner rolls (12 rolls- I usually sneak a few more into the bundt pan)
- 1 package REGULAR butterscotch pudding (not low fat or instant)
- 1 cup chooped pecans
- ½ stick of butter
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- Grease pan (I use a bundt pan). Sprinkle ¾of pudding packet in pan
- Add ½ the pecans. Place frozen dinner rolls on top of the pudding and pecans
- Bring butter, brown sugar and cinnamon to boil.
- Pour the butter brown sugar mixture over the frozen rolls and sprinkle with remaining pudding & pecans
- Cover rolls with wrap and place pan in non heated oven overnight
- In morning, remove the pan before preheating oven to 350.
- Bake for approximately 25 minutes. Less baking time makes rolls more gooey! Yum
These look and sound amazing! Lucky moms!!