These are not the pecan rolls to make if you are in a hurry. These cinnamon pecan rolls are meant to be enjoyed over a mug of coffee and Pinterest. The best part of a holiday or long weekend is the opportunity to linger over breakfast. These Rhodes cinnamon pecan breakfast rolls are the morning treat to kick off a long weekend.
Not in the mood for sweets? Click here for a Challah bread recipe.
Years ago, when we lived in the suburbs outside of Columbus, one of my best friend’s moms shared this cinnamon pecan breakfast rolls recipe.
It has been a favorite at our house for almost twenty years.
These pecan rolls make an appearance every Christmas morning and Thanksgiving weekend.
These overnight cinnamon pecan breakfast rolls need just six ingredients and 1/2 of those ingredients are baking staples. I keep a bag of Rhodes rolls in my freezer before the holiday rush.
This recipe should start with a warning. These breakfast pecan rolls are addictive. It is nearly impossible to eat just one.
NOTE RECIPE DETAILS
These are make-ahead rolls. I usually make them after Christmas Eve Mass. Layer a pan (I use this Made in USA bundt pan) with melted butter, cinnamon and a package of Butterscotch pudding.
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 Rhodes dinner rolls act like a doughy sponge to grab the melted brown sugar and pecans.
The kids or grandkids could make these with you for a relaxing night in the kitchen. Because for this recipe, I keep a bag of Rhodes frozen dinner rolls in my garage fridge… just in case. And, a box of butterscotch pudding!
- 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
- GREASE PAN OR BUNDT PAN.SPRINKLE 3/4 OF THE DRY PUDDING PACKET AROUND PANADD 1/2 OF THE PECANS. LINE PAN WITH FROZEN DINNER ROLLSBRING BUTTER, BROWN SUGAR & CINNAMON TO BOILPOUR OVER ROLLSSPRINKLE WITH REMAINING PUDDING & PECANSCOVER PAN WITH CLING WRAP AND PLACE IN OVEN OVERNIGHT (UNHEATED)REMOVE PAN IN THE MORNING & PREHEAT OVEN TO 350. BAKE APPROX. 25 MINUTES**LESS BAKING TIME MAKES ROLLS GOOIER!
If you have a bread machine you may enjoy this Challah bread recipe! It’s yummy!
Thank you for stopping by!