Pecan Rolls

I pride myself a little on trying to eat healthy sometimes. I pride myself a little more on making things from scratch sometimes and usually. But sometimes doesn’t mean always. And usually occasionally means not at all. And always would never work, not when you appreciate sugar, chocolate, and convenience as much as I do. Right?



This recipe is a goooood one. It also happens to be a Christmas breakfast morning tradition in my family. Yes, it uses shortcuts, mixes, and (gasp) frozen dinner rolls. However, I started this blog with the intention of documenting my family’s favorite recipes so this needs to be posted. Also, everyone knows that April is an appropriate time to blog about a favorite Christmas tradition. Right?



This isn’t an everyday recipe — it’s a once-in-a-great-great-while recipe. You know, the kind that you bring out when it’s Christmas morning, a special birthday breakfast, or you’ve plunged to an all-time low and only food can revive your broken soul.  Sweet, caramel-y-ish, easy, breezy, sticky goodness – have I made my case?

Pecan Rolls
Source: church fundraiser cookbook
Printable Recipe

18 Rhodes frozen dinner rolls
1 box regular butterscotch pudding – not instant
1 stick butter
2tsp cinnamon
1/2C brown sugar
1/2C chopped pecans

Butter bundt pan. Arrange 18 frozen dinner rolls around. Sprinkle with dry pudding mix.
In a small bowl, melt butter. Add cinnamon and brown sugar. Stir to combine.
Pour butter mixture over frozen rolls. Top with chopped pecans.
Cover with plastic wrap. Let sit out overnight. Do not refrigerate.
Bake at 350 for 25 minutes in morning. Allow to cool for 5-10 minutes. Invert and serve.

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