Ooey Gooey Breakfast Rolls
Ingredients
- ½ cup chopped pecans (Optional)
- 1 (1 pound) loaf frozen bread dough, thawed
- ½ cup butter, melted
- ½ cup packed brown sugar
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- 2 teaspoons ground cinnamon
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Instructions
- Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
- Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
- Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.
Source
Original recipe: View Original