I make these ONE time a year, on Christmas Eve, for Christmas morning! They are amazing, however, and perfect for a weekend or when you have overnight guests, such a delicious treat 🙂
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Ingredients
- 1/2 cup butter divided (one stick)
- chopped nuts I have always used pecans but walnuts might work!
- 24 frozen rolls I have always used Rhodes brand
- 1 3 oz pkg COOK and SERVE butterscotch pudding not instant
- 3/4 cup packed brown sugar
- 2 teaspoons cinnamon
Ingredients
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Instructions
- Butter the bottom and sides of a bundt or tube pan. Reserve remaining butter.
- Sprinkle pan with chopped nuts.
- In a bowl, mix dry pudding, cinnamon, and brown sugar.
- Place frozen rolls in pan, while layering pudding mixture throughout. Cut remaining butter in small pieces and dot on top of rolls.
- Put towel over rolls and let set overnight (about 8 hours).
- The next morning, remove towel and bake in a preheated 350 degree oven for 35 to 40 minutes. Cover with foil to keep top from over-browning in the end if necessary (see notes)
Recipe Notes
Stacy's Notes:
- I make this every year on Christmas Eve night, to bake on Christmas morning.
- I have always used a bundt pan, though the original recipe said a tube pan would work.
- I have always used pecans, but walnuts might work (if you try them, let me know!)
- The original recipe calls for Cook & Serve butterscotch pudding, so I have never tried it with Instant.
- We always cover the buns with foil for the last 10-15 minutes, just keep an eye on them and when they are starting to brown, cover the bundt pan loosely with foil so they won't burn.
- Be careful flipping them over onto a serving platter, the caramel mixture will be hot and gooey 🙂
- We reheat these in the microwave on subsequent mornings, for about 12-15 seconds.
- Enjoy!
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