Overnight Butterscotch Rolls. Holiday Brunch is Served.

I’ll be frank with you guys: this recipe is not fancy, it’s not trendy, and it’s not 100% from scratch. But my mom has been making these sticky rolls for Christmas morning every year since I was a tiny kid, and my family cannot get enough of them. Now that I split my time between Seattle and Austin during the holidays, I make a batch of rolls for all my Austin peeps when I stay in Texas for Christmas, and they are unanimously loved here as well.

What I’m trying to say is that these butterscotch rolls are basically infallible. Bring them to your holiday brunch this year and they WILL be devoured. It doesn’t matter that the secret ingredients are pudding mix and melted butter. Sshhhh. Just trust me (and my mom) on this one.

Overnight Butterscotch Pecan Rolls

1/2 cup pecans
1 bag Rhodes frozen roll dough, unthawed (24 roll size)
1 package regular butterscotch pudding mix (not instant)
3/4 cup brown sugar
1/2 cup butter
1 tsp. cinnamon

The recipe is in my mom’s own words, because why mess with perfection. Thanks, Laurie!

Grease a bundt or angelfood pan. (I have used a large round springform pan.)

Sprinkle pecans in bottom of greased pan (chop or break them up if desired). Place frozen rolls on top of pecans in greased pan – you probably will not use all of the rolls in the package, usually 18-21. Be sure to leave room for the dough to rise.

Sprinkle the dry pudding mix over the rolls.

Melt butter in small saucepan. Add brown sugar and cinnamon, and stir until smooth. Drizzle butter/sugar mixture over the rolls. Let sit out uncovered, overnight in a draft-free location. (If it is cold in the house, let sit uncovered, overnight in the oven with the light turned on for warmth, making sure to leave room for the dough to rise.)

The rolls should rise and fill the pan by morning.

Preheat oven to 350 degrees. (Be sure to remove rolls from oven if they have risen there overnight!)

Lightly cover with foil, and bake at 350 for 15 minutes, remove foil and bake another 15 minutes or until top is golden brown and rolls are baked through. When done, let cool for 10 minutes, then invert onto serving plate. Remove pan, slice & serve.