Trade in your average cinnamon roll for these caramel-pecan delights. Butterscotch dry pudding mixes are the key to their gooey centers and drool-worthy flavors.

Laura Carter, Vinita, OK
Recipe by Gooseberry Patch June 2012

Gallery

Credit: Gooseberry Patch

Recipe Summary

Yield:
Serves 10 to 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt® pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate.

    Advertisement

Source

101 Breakfast & Brunch Recipes

Advertisement
Advertisement