Rhodes cinnamon rolls recipe with butterscotch pudding

1. Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.

   Table of Contents Show

   • NOTE RECIPE DETAILS
   • INGREDIENTS  
   • INSTRUCTIONS 

2. 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.

3. 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.

4. Preheat an oven to 350 degrees F (175 degrees C).

5. Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

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. 

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! 

INGREDIENTS

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 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 MORNING & PREHEAT OVEN TO 350. BAKE APPROX. 25 MINUTES**LESS BAKING TIME MAKES ROLLS MORE GOOEY! 

If you are looking for a family-friendly bread recipe try this challah bread recipe.

Thank you for stopping by!