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Caramel Breakfast Rolls

—

by

Ian
in

 

Caramel Breakfast Rolls (Monkey Bread Style)

Easy overnight caramel rolls adapted from ‘A Taste of Oregon’ by the Junior League of Eugene. This recipe uses frozen rolls for a quick breakfast treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 rolls
Calories 138 kcal

Ingredients
  

For the Rolls

  • 1 package Rhodes Rolls frozen

For the Caramel Topping

  • 1 cup Packed Brown Sugar
  • 1 5 1/2 ounce package Regular Vanilla Pudding and Pie Filling Mix
  • 1/4 cup Butter melted
  • 1/2 cup Chopped Pecans

Instructions
 

  • Place half of the frozen Rhodes rolls in a bundt cake pan.
  • In a bowl, combine and mix well the brown sugar, vanilla pudding mix, and melted butter. Add half of the chopped pecans to this mixture.
  • Drizzle half of this combined brown sugar-pecan mixture over the first layer of rolls in the pan.
  • Place the remaining frozen rolls on top of the first layer.
  • Drizzle the remaining brown sugar mixture over the second layer of rolls.
  • Sprinkle the rest of the chopped pecans over the top.
  • Cover the bundt pan and refrigerate for several hours or overnight.
  • The next day, bake the rolls uncovered in a preheated oven at 325°F for 50 minutes.
  • While still warm, carefully turn the baking dish upside down onto a serving platter or large cookie sheet to release the caramel rolls.

Notes

Remember to refrigerate for several hours or overnight before baking.

Nutrition

Serving: 1rollCalories: 138kcalCarbohydrates: 19gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 10mgSodium: 41mgPotassium: 45mgFiber: 0.5gSugar: 18gVitamin A: 121IUVitamin C: 0.05mgCalcium: 21mgIron: 0.3mg
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