These overnight breakfast rolls are made with frozen bread dough and butterscotch pudding mix. Make them the night before, let rise all night, and bake first thing in the morning.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
204 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C).
Step 2
Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
Step 3
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.
Step 4
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.
Step 5
Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.
Ingredients
½ cup packed brown sugar
2 teaspoons ground cinnamon
½ cup butter, melted
½ cup chopped pecans (Optional)
1 (3.5 ounce) package cook and serve butterscotch pudding mix
