This is as easy as it gets folks. Well, unless you buy a pan of Sister Schubert’s cinnamon rolls and pop those in the oven. That would be easier. But these breakfast rolls are truly simple, and incredibly indulgent and delicious. With an ingredient list of 5 items, the luxury of preparing them the night before, leaving them on the counter all night, then baking for a mere half an hour the rewards are much greater than the work that’s put into them.
I’ve made these twice now, and was more pleased with the second batch. The first time I used only 1/2 cup of pecans, and this time I just covered the bottom of my dish and probably used close to a full cup. It was great to have the extra sugary coated guys to snack on from the pan. Feel free to use less or you could use walnuts. I used vanilla pudding the first time, and butterscotch the last time. Both were good, so use what you like.
A 9×13 pan is fine for these, but I used a smaller baking dish, 10×10, this last time. A smaller area meant more gooey goodness which is never a bad thing in my opinion. I only used 12 rolls for the smaller pan. If I do these again in a 9×13 I would add a little more butter and sugar. Because if you’re already going to eat these, what’s wrong with a little more fat and calories? Enjoy!
Gooey Pecan Breakfast Rolls
- 1/2-1 cup pecans, chopped
- 18 frozen dinner rolls
- 1 small box (3.5 ounces) Cook and Serve pudding
- 1 stick butter
- 1/2 cup brown sugar
- Spray a 9×13 pan with cooking spray and spread pecans on the bottom of the pan.
- Place rolls on top of pecans, spacing evenly.
- Sprinkle pudding mix over the top of the rolls and pecans.
- Cook butter and sugar in a saucepan over medium heat until sugar has dissolved, stirring frequently to avoid burning or boiling over.
- Pour butter mixture over the top.
- Cover with plastic wrap and let sit overnight, 8-10 hours.
- Preheat oven to 350°F, remove plastic wrap and bake for 20-30 minutes.
- Let cool for 5-10 minutes, then invert onto a platter or serve from the pan.