With this breakfast roll recipe, you can make tasty breakfast rolls that are easy to make. They will be incredibly hot, so please use caution!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 35 mins |
| Servings: | 16 |
| Yield: | 16 rolls |
Ingredients
- ½ cup chopped pecans (Optional)
- 1 (1 pound) loaf frozen bread dough, thawed
- ½ cup butter, melted
- ½ cup packed brown sugar
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- 2 teaspoons ground cinnamon
Instructions
- Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
- Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
- Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.
Nutrition Facts
| Calories | 204 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 232 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
These are a new favorite! Easy and really yummy! I am making them again for Christmas Eve!
Excellent recipe. Turned out perfectly and so very easy.
Could not have been easier
we made it we left out the pudding not really butterscotch fans, it was easy and tasted great for Christmas Morning
I used 12 frozen Rhodes rolls and added 1/2 cup of whipping cream before baking. This kept the caramel soft, even the next day! Yummy! Loved this recipe!
Great as is but I do like to sprink extra everything!
I’ve made these several times and have been a hit each time: They are delicious!
Make this for Christmas every year! We call them sticky buns! I use vanilla cook n serve pudding and Rhodes rolls. No need to roll them! Just cooking spray your 13×9, layer the pecans, (I chop some and leave some halved) then rolls and pour glaze over! Cover with aluminum foil (which I also spray with cooking spray), pop in oven till morning, remove foil, bake and voila perfect!
Made these for Easter. I took the advice from reviews and used pre packaged frozen yeast rolls. They didn’t rise overnight so I had to place the bunds pan in a warm spot for an hour before cooking to allow for the rise. I also used the advice and poured some heavy whipping cream over the dish before placing in the oven. I didn’t do much for fear of overdoing it. Next time I will do more whipping cream as mine were really good, but didn’t produce a lot of the glaze that everyone loves. Possibly due to the fact I used about 20 rolls…which may be more than the loaf rolls produce. I also rolled each of my rolls into a cinnamon sugar mix before placing them in the bundt pan. Wonderful make ahead recipe that is sure to please.
Second time making these and they are incredibly easy and fabulous! I used 18 Rhodes frozen Texas dinner rolls in a buttered tube pan. and let it rise overnight on the kitchen counter. This time, however, I used Vanilla pudding mix and melted butter with brown sugar plus 2 T. bourbon. I increased to 1 C. chopped pecans and lots of Cinnamon. Got rave reviews.! This is a keeper.
This was easy and excellent.
My family and I loved these. The bread dough didn’t roll out to the measurements listed but it worked fine. Some of my pieces were pretty small and I wasn’t sure they would rise but they rose perfectly. The only downside is the next day, the caramel turned really hard and the rolls were hard and not that great. Right out of the oven they are perfect.
I made this just the way the recipe reads Except I used 3 12 oz cans (the big cans not small ones) of buttermilk biscuits cut in quarters. It was Excellent!!! Everyone loved it and it was good as leftovers warmed in the microwave.
Made just as recipe said. I’ve already made this three times now.
I wasn’t sure what was meant by “frozen bread dough” so I used a package of grands biscuits and skipped the covering overnight part. I also use chopped pecans at the bottom instead of whole ones, which I think was more manageable. The butterscotch pudding seemed odd but it totally works! I made it for a few adults and a few kids visiting for the weekend and it was gone about 5 minutes. I will definitely make this again!
I used an amish bread recipe instead of a frozen store bought dough.
It tasted great! I thought that the presentation wasn’t as good, though, so next time, I think I’ll just make it in a square pan. I let my frozen bread dough thaw on the counter overnight and then divided it into pieces in the morning. I let it sit about 30mins to rise as the oven heated up. Perfect!
I do the same thing, using bread dough,(1 lb loafs) but with a couple changes. I mix cinnamon and white sugar, enough to cover the bottom of a plate. Then I melt some butter. After I divide dough, into as many as you choose, typically a doz (but I have made little bite size ones too that work great as a platter on mini cupcake wrappers) I dip the dough in butter, then in cin/sugar. If you want nuts or raisins, place that in the bottom of your pan, then after dipping in butter and rolling in sugar, place in pan. Leave a small space between buns. Once I am done, I mix 1/2 parts caramel ice cream topping to 1/2 maple syrup, and pour any remaining butter into that as well. Pour overtop, allowing the liquid to get into all the spaces. Bake 30-35 minutes. This is so easy and You don’t even need to measure. I just make sure the liquid covers the buns. (about a cup total, but like I said, I don’t really measure) So if you like a lot of goo, add more.
I really wanted to love this.. But it just wasn’t great. I followed the directions and it turned out, but to me it wasn’t aesthetically pleasing.. It looked like someone puked on some monkey bread. I will stick to my tried and true monkey bread.
I used vanilla pudding instead of butterscotch, halved dinner rolls instead of using a loaf and drizzled 1/4 cup of milk on the buns right before baking to keep the sauce from over hardening. Perfection, will definitely make again!
This has the potential to be a really delicious dessert, but mine is not there yet. The recipe did not provide enough topping for me, so I keep increasing the quantities. Also make sure you use light brown sugar for a better result.