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My review
Ooey Gooey Breakfast Rolls
4
Jen
"Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!"
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Ingredients
8 h 40 m servings 204Original recipe yields 16 servings (16 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 83120 Ratings
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Most helpful positive review
12/27/2009
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, ...
Most helpful critical review
1/19/2011
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 wa...
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12/27/2009
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, ...
8/16/2009
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 th...
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 mixt...
1/19/2011
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 wa...
6/29/2011
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 h...
1/15/2010
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 ...
5/10/2010
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!
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 sub...
1/7/2011
Love this. I have made it several times, and each time it turns out delish.