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.

Prep Time 15

Cook Time 50

Total Time 1

Servings rolls

Calories 138kcal

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

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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