These gooey, sticky, caramel rolls make the perfect Christmas Morning Breakfast. You put them together the night before and while the present unwrapping is in full swing you put them into the oven. In about 30 minutes you will enjoy that cinnamon, caramel smell, then run up to have a yummy breakfast.
Caramel Pecan Monkey Rolls
½ cup brown sugar
½ cup butter
1 teaspoon cinnamon
24 Rhodes Dinner Rolls, thawed but still really cold
1 box butterscotch or vanilla pudding mix, non-instant
½ cup chopped pecans
Spray Bundt pan with cooking spray. In a small saucepan, combine the brown sugar and butter and cinnamon. Heat together until butter is melted and sugar is dissolved. Set aside to Cut each Dinner roll in half and roll into the dry pudding mix. Place each roll into the prepared Bundt pan. When you have placed half the dough into the pan, sprinkle half the pecans on top of the dough. Continue until all the dough is in the pan. Sprinkle any remaining pudding mix over the top of the dough, and the remaining pecans. Pour cooled syrup over the top of the rolls. Cover with plastic wrap and place into refrigerator.
In the morning, remove from the refrigerator and place onto counter for 30-45 minutes. Pre-heat the oven to 350 degrees, bake for 30-35 minutes. Immediately after baking, loosen the rolls from the sides of the pan and carefully invert onto a serving plate. Be careful not to get burned. Let sit for a few minutes and then remove pan. Serve warm.
**To make Gluten Free use Chynna’s Kitchen Frozen Rolls in the Freezer Section of Day’s Market. (These rolls are proudly made right here in Heber.) I need to make them Gluten Free just for me, so I place 2 of their frozen rolls into a small individual pan first, and then make the rest as above.
Hope your Christmas Breakfast is loaded with lots of family and memories.