The process of making these rolls can be a therapeutic and rewarding experience. As you prepare the dough and assemble the ingredients, you’re not just baking, you’re creating memories and possibly starting a new morning tradition. Whether it’s for a special weekend breakfast, a family get-together or simply to indulge in a little self-care, these Ooey Gooey Breakfast Rolls are sure to bring smiles to the table.
Ingredients:
- ½ cup chopped pecans (optional)
- 1 (1lb) loaf of frozen bread dough, defrosted
- ½ cup butter, melted
- ½ cup packed brown sugar
- 1 (3.5 ounce) package ready-to-serve butterscotch pudding mix
- 2 teaspoons ground cinnamon
Method of preparation:
Grease a 9-inch Bundt pan and sprinkle the bottom of the pan with pecans.
Divide the thawed bread dough in half, then cut each half into 8 pieces. Roll these 16 pieces of dough into balls and place them in the pan on top of the nuts.
Mix the melted butter and brown sugar in a bowl and set aside.
Sprinkle the butterscotch pudding mix over the rolls, then sprinkle with the cinnamon.
Pour the butter and brown sugar mixture over the rolls.
Cover the tin loosely with cling film, refrigerate and leave to rise for 6-8 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C).
Remove the plastic wrap and bake the rolls for 25 to 30 minutes, until golden brown.
