The best part of a holiday or long weekend is the opportunity to linger over breakfast and a cup of coffee. These Rhodes cinnamon pecan breakfast rolls are the morning treat to kick off a long weekend.

These overnight cinnamon pecan breakfast rolls need just six ingredients and 1/2 of those ingredients are baking staples.

A friend’s mom shared this cinnamon pecan breakfast rolls recipe with me years ago when we lived in Ohio. Some of my favorite recipes are from my friend’s mom. I think of here every time I bake one of her recipes.

I make it every Christmas morning and Thanksgiving weekend. But Father’s Day deserves an easy cinnamon roll treat either on Sunday morning or maybe the morning of Father’s Day Eve. Or both!

Warning these cinnamon pecan breakfast rolls are addictive. And, the best part is the bottom of the bundt pan where the cinnamon, pecans and butter pool after 25 minutes of baking. Yummy! Just grab a spoon and scoop up the gooey goodness.

The kids or grandkids could make these with you for a relaxing night in the kitchen. Because of this recipe, I keep a bag of Rhodes frozen dinner rolls in my garage fridge… just in case. And, a box of butterscotch pudding!

OVERNIGHT CINNAMON & PECAN BREAKFAST ROLLS

My favorite breakfast rolls for the holiday and long weekends.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Ingredients

1 pound Rhodes frozen dinner rolls
1 box butterscotch pudding (not low fat or instant) I use larger box
1 cup pecans, chopped
1/2 stick butter
3/4 cup brown sugar
1 tsp. cinnamon

Instructions

GREASE PAN OR BUNDT PAN.
SPRINKLE 3/4 OF DRY PUDDING PACKET AROUND PAN
ADD 1/2 OF THE PECANS.
LINE PAN WITH FROZEN DINNER ROLLS
BRING BUTTER, BROWN SUGAR & CINNAMON TO BOIL
POUR OVER ROLLS
SPRINKLE WITH REMAINING PUDDING & PECANS
COVER PAN WITH CLING WRAP AND PLACE IN OVEN OVERNIGHT (UNHEATED)
REMOVE PAN IN MORNING & PREHEAT OVEN TO 350. BAKE APPROX. 25 MINUTES
**LESS BAKING TIME MAKES ROLLS MORE GOOEY!