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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Breakfast Rolls Recipe

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This recipe for Breakfast Rolls is from The Falter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Grease 9x13 pan.
Layer Pecans all on bottom of pan.
Next layer Rhodes Frozen Bread Rolls (around 24).
Sprinkle 1 pkg dry Butterscotch pudding - regular or instant.
Heat 2 cups brown sugar, 2 sticks butter, 2 tsp cinnamon.
When melted pour over the whole thing & cover with foil & leave out overnight (spray the underside of foil with non-stick spray).

Remove foil & bake @ 350º for 35-40 minutes. Leave out 5 minutes & then invert pan over cookie sheet or tray.
Number Of Servings:
Number Of Servings:
24

 

 

 

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