Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
16
Yield:
16 rolls
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.

    Advertisement
  • Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.

  • Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.

  • Preheat an oven to 350 degrees F (175 degrees C).

  • Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

Nutrition Facts

204 calories; protein 3.5g 7% DV; carbohydrates 26.7g 9% DV; fat 9.3g 14% DV; cholesterol 15.3mg 5% DV; sodium 232.3mg 9% DV. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2009
These are the best and SO simple to make as the recipe is written! But for my family's personal preference, I increased the brown sugar and butter to 3/4 cup each, added a teaspoon of vanilla, increased the butterscotch to 1 1/2 packages as my family likes more of the carmelized syrup. I also sprinkle the cinnamon in the bottom of the bundt pan, then the pecans, rolls, butterscotch and lastly the sugar and butter mixture and another sprinkle of cinnamon. Just to experiment, I rolled each "ball" in the butterscotch mixture and it didn't seem to make a difference after it was finished baking versus pouring it over the top as the recipe is written. Let it sit overnight in the oven, set the timebake and walla it's ready to go the next morning. What could be better than waking up to the smell of these rolls! Thanks so much Jen for submitting this recipe! This is definitely a keeper!!! Read More
(310)

Most helpful critical review

Rating: 2 stars
01/21/2011
The flavor was good on these and I liked the extra something that the butterscotch pudding option gave. The bread was as expected of any roll made from frozen bread dough. My issue with these was temperature related. As Jen said be careful when hot as they will burn you badly if you try to eat them. The problem is that once they get cool enough to eat the 'sticky' sauce starts to get hard and is no longer sticky or gooey. By the time they are cool enough to just grab with your fingers and eat the caramel part is the consistency of taffy and way to hard to be enjoyable. I may try them again but possibly add a bit of cream or milk or even more butter to 'thin-down' the caramel sauce. I won't make them again as listed though. (It took hours to soak the sauce out of the pan they were baked in.) Read More
(29)
127 Ratings
  • 5 star values: 108
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/28/2009
These are the best and SO simple to make as the recipe is written! But for my family's personal preference, I increased the brown sugar and butter to 3/4 cup each, added a teaspoon of vanilla, increased the butterscotch to 1 1/2 packages as my family likes more of the carmelized syrup. I also sprinkle the cinnamon in the bottom of the bundt pan, then the pecans, rolls, butterscotch and lastly the sugar and butter mixture and another sprinkle of cinnamon. Just to experiment, I rolled each "ball" in the butterscotch mixture and it didn't seem to make a difference after it was finished baking versus pouring it over the top as the recipe is written. Let it sit overnight in the oven, set the timebake and walla it's ready to go the next morning. What could be better than waking up to the smell of these rolls! Thanks so much Jen for submitting this recipe! This is definitely a keeper!!! Read More
(310)
Rating: 5 stars
08/17/2009
I needed something quick to take to our church monthly breakfast. These are awesome! I only had frozen dinner rolls in the freezer so they were already in balls. They thawed very quickly, so that saved a lot of time. Next, I added about a 1/2-3/4 cup of heavy whipping cream (I was cleaning out the frig) to the melted butter and brown sugar mixture, cooked on low until the sugar was dissolved. Poured over the rolls with pudding/cinnamon and then everything else the same! Cooked for approx 40 minutes. This is a keeper and I will definetly use it again! Thanks Jen for posting! Read More
(53)
Rating: 5 stars
10/29/2009
I love this recipe and have used it and lost it over and over again over the years so am so glad to find it again. I remember rolling each piece of bread dough in the dry pudding/cinnamon mixture before placing them into the pan then pouring the butter mixture over the entire thing. It guarantees gooey goodness on every single piece! Read More
(46)
Advertisement
Rating: 2 stars
01/21/2011
The flavor was good on these and I liked the extra something that the butterscotch pudding option gave. The bread was as expected of any roll made from frozen bread dough. My issue with these was temperature related. As Jen said be careful when hot as they will burn you badly if you try to eat them. The problem is that once they get cool enough to eat the 'sticky' sauce starts to get hard and is no longer sticky or gooey. By the time they are cool enough to just grab with your fingers and eat the caramel part is the consistency of taffy and way to hard to be enjoyable. I may try them again but possibly add a bit of cream or milk or even more butter to 'thin-down' the caramel sauce. I won't make them again as listed though. (It took hours to soak the sauce out of the pan they were baked in.) Read More
(29)
Rating: 5 stars
01/19/2010
Very easy to make and really good! I used an 8 or 9 inch round pan, non-stick. I don't have a bundt pan! OH, and I accidentally used instant butterscotch pudding, but it did not seem to make any difference in the final product! Read More
(28)
Rating: 5 stars
06/30/2011
We have been making a recipe just like this for years and LOVE them! The only thing we do different is use frozen bread rolls (12 of them... Rhoades sells them in a bag) plus we pour 1/2 cup heavy cream over them right before baking in the morning to make more of a butterscotch sauce when inverted...SOOOO good! These will always be my favorite "special" breakfast! Read More
(28)
Advertisement
Rating: 5 stars
12/17/2012
I was just going over my recipe and noticed it says to refrigerate the rolls. I have never refrigerated the rolls and don't know why it's written that way. I don't recall writing that when I submitted the recipe! Anyway, do not refrigerate the rolls; allow them to raise overnight on your counter. Also, I'm glad y'all love these as much as my family does^_^ Read More
(19)
Rating: 5 stars
05/11/2010
Wow! Easy and great! Couldn't find cook and serve butterscotch pudding so used a 3 ounce package of cook and serve vanilla pudding instead. Turned out wonderfully. Thanks for the recipe! Read More
(17)
Rating: 5 stars
02/16/2010
sublime truly. Read More
(13)