Rating: 4.5 stars
34 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead - this recipe needs to sit overnight.

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
8 hrs
total:
8 hrs 55 mins
Servings:
12
Yield:
1 tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange dinner roll dough in a grease tube pan.

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  • Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.

  • Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Nutrition Facts

468 calories; protein 9.5g; carbohydrates 73.6g; fat 16.1g; cholesterol 23.5mg; sodium 535.2mg. Full Nutrition
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