These are the best for feeding a large crowd for breakfast and a family favorite. They are a staple at our family reunion and even made an appearance this year in Cooperstown to feed some hungry ballplayers after the tournament came to an end.
My family prefers them with pecans, but I have also made them without the nuts for family members with nut allergies and picky eaters, and they still received rave reviews.
The trickiest thing about the recipe is finding the right frozen rolls, Rhodes, which seem to be a staple in Midwest grocery stores, but here in California, I've only been able to find them at Target, and remembering to assemble the night before.
Ingredients:
20 frozen Rhodes Dinner Rolls
1 stick of butter
1 tbsp cinnamon
1 cup brown sugar
1 box of instant butterscotch pudding
8 oz of chopped pecans. I prefer Trader Joe's toasted and salted pecans.
Non-stick spray
Directions:
On low heat, melt butter, brown sugar, and cinnamon together until well combined and no longer grainy.
Spray a 13" x 9" casserole dish with non-stick spray.
Spread pecans in an even layer on the bottom of the pan.
Arrange frozen rolls evenly on top of the pecans, leaving room for them to expand when they defrost and rise. I generally do about 15-20 rolls in the pan. Save the rest for later.
Pour butter mixture on top of frozen rolls.
Sprinkle DRY pudding mix on top.
Cover and leave to rise overnight. I often do this in an oven either set to "proof" mode or turned off.
-THE NEXT MORNING- remove from oven. Preheat oven to 350°F.
Return pan to hot oven uncovered and bake for 30-40 mins, depending on your oven.
Immediately after baking, flip entire pan onto a large platter or rimmed baking sheet. BE CAREFUL the caramel sauce will be VERY VERY hot.
Best enjoyed warm.
Comments