Friday, May 15, 2015

Bundt Pan Cinnamon Overnight Rolls


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!






Bundt Pan Cinnamon Overnight Rolls


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 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.

8 comments:

Liz said...

YUM!!

Sheri said...

How much butter?

Tonya said...

How much butter? 1/2 cup? Did I miss it?

laurie said...

oops I'll fix the butter amount! Thanks!

winny521 said...

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.... :)

winny521 said...
This comment has been removed by the author.
laurie said...

I use Rhodes frozen dinner rolls that need to rise!

winny521 said...

Sorry about repeated question above. Thanks for clearing that up for me. :)