Easy Overnight Caramel Pecan Rolls for Christmas Morning
So you’re having your entire family in town for the holidays and their staying at your house. You have a long list of groceries to purchase, food to prepare and you’re already exhausted.
Plus, Christmas morning you’re serving a HUGE breakfast for everyone. Wouldn’t it be nice to do as much of the prepping ahead that you can?
Caramel Pecan rolls seem to be a Christmas morning tradition for so many families. Instead of slaving over making those caramel rolls to go with your egg casserole or fritatta, why not try these Easy Overnight Caramel Pecan Rolls. Not only are they a cinch to prepare but they taste as good as the ones we spend hours rolling out and making from scratch and as good if not better than the ones you might order.
I’ve been making this recipe for years and it never fails, everyone gobbles them up. So whether you’re making them for Christmas morning, a luncheon, or dinner they’re sure to be a hit.
I know the ingredients may sound a bit strange but trust me, these are worth trying.
Easy Overnight Caramel Pecan Rolls
1/2 cup chopped pecans
20 frozen, unbaked bread rolls (do not thaw)
1 package (3 1/2 oz.) dry butterscotch pudding (not instant)
1/2 cup unsalted butter
3/4 cup light brown sugar
1 teaspoon cinnamon
Butter a 12-inch Bundt pan. Sprinkle bottom of pan evenly with chopped pecans.
Place bread rolls in pan, touching and filling the bottom first, then layering on top.
Sprinkle dry pudding evenly over top of rolls. Set aside.
In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon and continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and pudding mixture.
Leave uncovered and place in a cool oven or on your kitchen counter overnight. (The rolls will rise over the top of the pan.)
When you wake up that next morning, bake the rolls in a 350 degree oven for 25 to 35 minutes. Place a foil lined cookie sheet under the bundt pan to catch any drippings while baking.
Once cooked, remove bundt pan from oven and let cool slightly in the pan.
When ready to serve, place a serving plate over the top of the Bundt pan. Holding the plate and pan together, flip them over so the plate is on the bottom and take off the Bundt pan.
The rolls hold together and are topped with a delicious caramel sauce with pecans. (See photo at the top of this page).
Pull the rolls apart with your hands as you serve them.
Note: Feel free to use walnuts instead of pecans if you prefer.
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