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Overnight Breakfast Rolls Recipe

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Overnight Breakfast Rolls image
Lucy and Rachael Ledbetter, Nassau, 2016

 

This recipe for Overnight Breakfast Rolls, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Younger Ivers
Added: Saturday, February 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 - 14 frozen yeast rolls
1 package cook-style butterscotch pudding
1/2 - 1 cup chopped pecans
1/2 cup brown sugar
3 teaspoons cinnamon
3/4 cup (1 1/2 sticks butter) melted

Directions:
Directions:
Grease a 9 x 13 pan. Sprinkle with pecans. Place frozen rolls into pan. Sprinkle with dry pudding mix. Combine melted butter, sugar, and cinnamon, and drizzle over rolls. Cover and leave on counter over night. Do not refrigerate. Bake at 350 for 15 to 20 minutes. Invert onto platter.

Personal Notes:
Personal Notes:
Best if made up late at night. This recipe was originally from Pam Loy, a friend with children the same ages as my own. She fixed this recipe for several moms who took a weekend vacation. It always brings back the memory of that wonderful weekend with good friends.

 

 

 

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