These were awesome!
I've made a similar recipe before with butterscotch pudding that my family LOVES.( you can find that recipe here) But I saw this one with the vanilla pudding and cinnamon, and couldn't wait to try it. I love cinnamon! I also added some chopped pecans on half. Delicious!
Brent likes to warm them in the micro and slather with butter, but I like them just the way they are. The caramel, spicy cinnamon and crunchy pecans are a perfect breakfast treat!
12-15 frozen bread rolls ( I used Rhodes frozen dinner rolls)
1 small package vanilla cook and serve pudding
1/2 c. brown sugar
1/2 c. butter
1/2 c. butter
1/2 tsp. cinnamon
1/2 c. shopped pecans
Grease a bundt pan well. Place frozen rolls inside. Melt the butter, and add the brown sugar, cinnamon, and pudding and heat till boiling. Pour over the frozen rolls. Top with pecans. Place in cold oven overnight. Next morning, take out of the oven. Preheat to 350, and bake for 20- 25 minutes.
11 comments:
YUM!!
How much butter?
How much butter? 1/2 cup? Did I miss it?
oops I'll fix the butter amount! Thanks!
Which rolls do you use? We have the ones that need to rise and the ones that are from freezer to oven (ready in 6 minutes). This looks great and can't wait to try it, just unsure of which rolls to use.... :)
I use Rhodes frozen dinner rolls that need to rise!
Sorry about repeated question above. Thanks for clearing that up for me. :)
How come when you look at the recipe when you click (here)? It said to sprinkle the pudding on top of rolls and your recipe said to put it in with butter brown sugar.
I use butterscotch pudding mix. Makes a great caramel sauce as it mixes with the butter, cinnamon and brown sugar
Frozen balls that thaw gradually overnight
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