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Breakfast Rolls Recipe

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

Contributor:  
Contributor:  
Mary Schilly

Category:
Category:

Ingredients:  
Ingredients:  
1 package frozen Rhodes rolls (about 25 rolls)
1 package Butterscotch Pudding, not instant
1/2 c Butter
1/2 c Brown Sugar
3/4 tsp. Cinnamon, could use more
Chopped Pecans

Directions:
Directions:
Spray a 9 x 13 pan with nonstick spray, put the pecans on the bottom, add most of the rolls (still frozen) on top of the pecans. Melt the butter and add the brown sugar and cinnamon. Pour over the rolls (it doesn't look like enough, but it is) Sprinkle the entire package of dry pudding over it. Cover it tightly with sprayed saran wrap. Leave it overnight on the counter.
In the morning, put them in a 350 oven for 30 or so minutes, with something underneath the pan because otherwise it always drips sticky caramel lava onto the bottom of the oven. When they are done and not doughy in the middle, cover the top of the pan with a large platter and flip it over carefully.

 

 

 

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