I present for you an easy and scrumptious brunch recipe that will get you rave reviews and have you saying, "Oh this dish? It was nothing!" I present to you caramel pecan sticky rolls. As the holidays approach, time gets even more precious and schedules more hectic it seems like the last thing in the world you might have is time to make sticky buns. Trust me, these rolls are a cinch to put together. And the best part, they can be prepared in a snap the day before.
These rolls start with frozen bread rolls. Hence, the easy part. There is no fussing around with yeast, and rise time, and curse words when it doesn't quite rise right. Come, on admit we have all been there. Just let the rolls thaw out, and bam! Place them on a bed of pecans.
Once the rolls are ready. It's time to prepare the caramel sauce that will get poured over them. Nothing could be easier than this. It requires vanilla pudding and butterscotch pudding mixes. Just be careful, don't get the instant kind. It has to be the cook and serve kind. I have no scientific explanation as to why this is. But just get the cook and serve kind. You're welcome. This sauce started to seize up on me a little. If this happens to you, just keep stirring. Just keep stirring. It will eventually smooth out. Once it is all smooth, go ahead and drizzle that scrumptious sauce over all those rolls. Cover, refrigerate. Sleep. Done.
The next day, take the rolls out and let them sit on the counter for a few minutes to come back to room temperature. Let your oven pre-heat, and when your oven is ready these will be ready to be popped in. Easy. Peasy. Lemon squeezy.
I'm telling you, these rolls are fluffy and insanely delicious. And so you didn't make the dough from scratch. Who cares, don't hesitate to rake in all the compliments when you get them. And trust me, you will get them.
The hardest part of these rolls, trying to resist eating them all!
Like, seriously look all that ooey, gooey caramel-ness going on in that picture. I think it's time I go eat another one. Diet starts...tomorrow.
Easy Overnight Caramel Pecan Rolls
Adapted slightly from Sweet Anna's
Print this recipe!
1 1/2 cups chopped pecans
24 frozen bread rolls (2 bags of 12 rolls each), thawed
1 1/4 cups butter
1 regular package vanilla pudding mix (cook, not instant!)
1 regular package butterscotch pudding mix (cook, not instant!)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup firmly packed brown sugar
2 tablespoons milk or cream
Grease a 9×13″ or larger baking dish with lots of butter. Sprinkle the chopped pecans into the bottom of the dish. Place the rolls out evenly on top of the pecans, filling the pan evenly.
In a medium saucepan, melt together the butter and the pudding mixes. Stir until smooth. Turn off the heat and stir in the cinnamon, brown sugar and milk until smooth. Pour the caramel mixture over the bread dough in the baking dish.
Cover with plastic wrap and place in the fridge overnight.
In the morning, remove the pan from the fridge to warm up to room temperature and raise a bit more while you preheat the oven to 350ºF.
Place the rolls into the oven and bake for 35-45 minutes, until a piece taken out of the center and is cooked through and no longer doughy.
Place a large platter over the top of the baking dish and gently flip the caramel rolls out onto the platter so the caramel sauce and pecans can pour all over the buns. Serve warm and enjoy!