Delicious, easy and totally make-ahead. Perfect for Christmas morning. The recipe is setup to be prepped the night before and then baked in the morning.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 8servings
Calories:
Ingredients
1package frozen rollsabout 25 rolls
14.5 ozpackage vanilla puddingNOT INSTANT
½Cbrown sugar
½Cpecanschopped
½Cbuttermelted
Instructions
The night before eating, butter a bundt pan really well (get into all those nooks and crannies) and set aside.
In a small bowl, combine dry pudding mix with brown sugar and pecans.
In a microwave safe bowl, melt the butter.
Add 20-25 frozen rolls to your buttered bundt pan. (Don't overfill, they rise A LOT.) Pour melted butter all over and the sprinkle the entire dry mixture over that.
Leave in out overnight, the dough rises by morning.
In the morning, preheat oven to 350°. Bake for 45-50 minutes until the rolls on top are well done. I place a cookie sheet underneath to catch any pecans or sugar that might fall out.
Once slightly cooled, invert onto a serving plate. ENJOY!
Notes
I always leave mine in for 35 minutes so the rolls on the inside are not doughy. It all depends on your oven, but don't undercook!