Description
We have been making this for Christmas morning breakfast for over 10 years! Have milk on hand!
Ingredients
- ½ bags (6 Oz. Bag) Pecan Halves, Divided
- 16 whole Frozen Rolls, Or More As Needed
- 1 package (3.4 Oz. Size) Cook & Serve Butterscotch Pudding (Not Instant!)
- ¾ cups Unsalted Butter
- ¾ cups Light Brown Sugar
Preparation
Sprinkle some pecan halves in a greased bundt or tube pan.
Add about 16-18 frozen rolls around the pan. Sprinkle dry pudding mix evenly over the frozen rolls.
Gently boil butter and brown sugar until dissolved. Drizzle evenly over frozen rolls. Sprinkle more pecan halves on top.
Leave out overnight (yes, it’s true!). If you have a gas stove, do not leave the pan on top of your stove overnight. You’ll have pecan halves bouncing all over your kitchen!
The next morning, you will see how the rolls have risen!
Preheat oven to 325ºF and bake for 20-30 minutes. Cool for 10 minutes.
Carefully place serving plate on top of the bundt pan, covering the rolls. Using potholders, grip using both hands, holding the plate tightly against the pan. Quickly yet carefully flip over. Let set for a minute, then slowly lift off the bundt pan.
Serve while warm. Yum!
