Breakfast Rolls

These breakfast rolls are the absolute best for a Saturday morning treat or when you have company. But, you have to put these together the night before you want to serve them!

There is absolutely no nutritional value to these, nothing deceptively delicious, and I like it that way. These are just an indulgence. This is a recipe that my Aunt Ann gave my mom a long time ago, so they’re known as “Ann’s Rolls” in our house.

16-18 Rhodes frozen rolls (DO NOT USE MORE THAN THIS. Trust me on this one.)
3 1/2 oz. pkg of butterscotch pudding, NOT INSTANT, but the kind you have to cook before serving
1/2 cup sugar
1/2 cup butter
chopped pecans

Put sugar and butter in a small saucepan over medium heat, and bring to a boil so that a syrup forms.

Place frozen rolls in bundt pan. Shake dry pudding over the rolls, and then shake some cinnamon and pecans on top. Pour the butter mixture over the rolls. Place in the oven (OFF) overnight, with a cookie sheet underneath to catch anything that might (oh, who am I kidding, will) drip.

In the morning, remove them from the oven, preheat it to 325, and then bake for 20-30 minutes. The tops will need to get kind of dark for all of the rolls to get done, but that’s OK. I suggest leaving the cookie sheet under the pan while you bake them, too, unless you are particularly fond of burnt-stuff-in-your-oven smell.

Flip them out of the pan onto a large plate, scrape the bundt pan with a spatula (and if you’re like me, lick said spatula when you’re done) and plan on washing your potholders…it can be a little messy. But oh, it’s worth it, I promise. They’re best when they’re warm, so eat them right away.

You can thank me later.

1 Comment (+add yours?)

  1. Nana Jo
    Mar 06, 2009 @ 18:47:42

    I haven’t made these for a long time cause I usually make the monkey bread recipe, but these “Ann’s Rolls” are WONDERFUL!! I made them several years ago when someone put them in our church cookbook!


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