CARAMEL BREAKFAST CAKE
This recipe is done completely the night before. I had this for the first time at my sister in-laws house and I was in love. I had no idea how easy this is to make until she gave me the recipe. It is one of those recipes that taste like you worked all morning making. Remember not to use instant pudding mix because it will not work. This is great to make for a holiday or if you have early company over.
INGREDIENTS
1 (22 rolls) package frozen dinner rolls
1 box butterscotch pudding mix (not instant)
1/2 cup butter
1 cup packed brown sugar
1/2 cup pecan pieces
1 box butterscotch pudding mix (not instant)
1/2 cup butter
1 cup packed brown sugar
1/2 cup pecan pieces
DIRECTIONS
1- All this done the night before: Spray your Bundt pan well and place the frozen rolls evenly in pan. Make sure that you bought the rolls that have to rise. Sprinkle the dry butterscotch pudding evenly on top of rolls and sprinkle pecans over pudding powder.
2- Heat the butter until just melted and stir in brown sugar. Pour mixture over rolls
3- Place Bundt pan in the cold oven over night
4- In the morning check on your rolls. If any has risen over, gently push the rolls back into the pan.
5- set the oven to 325. Do not remove the rolls while the oven is heating.
6- bake about 25 minutes until the rolls seem firm on the top and done in the middle. Do not over bake
7- let cool for about 5 minutes then flip onto a plate
2- Heat the butter until just melted and stir in brown sugar. Pour mixture over rolls
3- Place Bundt pan in the cold oven over night
4- In the morning check on your rolls. If any has risen over, gently push the rolls back into the pan.
5- set the oven to 325. Do not remove the rolls while the oven is heating.
6- bake about 25 minutes until the rolls seem firm on the top and done in the middle. Do not over bake
7- let cool for about 5 minutes then flip onto a plate
