Do you have a traditional Christmas breakfast you love to make?
You can make it with cook-style pudding for a more gooey texture. Or as pictured, with just the brown sugar and butter goodness, which is delicious as well!
22 Rhodes frozen rolls
3 oz pkg butterscotch pudding mix (not instant)
1/2-1 cup brown sugar
1 tsp cinnamon
1/4 cups sugar
1/2 cup chopped pecans (optional)
1/2 cup melted butter
Grease bundt pan. Line bottom of pan with frozen rolls. Combine pudding and brown sugar. Sprinkle over rolls. Combine cinnamon and sugar. Sprinkle over rolls. Top with nuts. Drizzle with melted butter. Let rise overnight or 6-8 hours. Cover with greased tin foil. Bake at 350 for 15 minutes with tin foil on top (shiny side down). Remove tin foil and bake for another 20 minutes or until golden brown. They can be slightly darker than golden brown depending on your oven.
Cool for 5 minutes. Turn out and serve on large plate. Best when served hot!