Caramel Breakfast Wreath
- 1 cup chopped pecans, divided
- 16 frozen white dinner rolls
- 3 1/2 ounce pkg. cook & serve butterscotch pudding mix
- 3/4 cup brown sugar, packed
- 1/2 cup butter, melted
- The night before, sprinkle half the pecans in the bottom of a Bundt® pan that has been sprayed with non-stick vegetable spray.
- Arrange dinner rolls on top of pecans; sprinkle with pudding mix.
- Mix brown sugar and butter together; pour over rolls. Spread remaining pecans over top.
- Place pan in a cold oven and let stand overnight to rise.
- In the morning, remove pan from the oven and preheat to 325 degrees. Return pan to oven; bake for 30 minutes.
- Turn pan upside-down onto a platter and serve.
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