Every season I try to come up with an easy treat to whip up for the family on Christmas morning. A few years ago I tried already prepared frozen treats that thaw overnight and you bake in the morning. Another year I made Belgium yeast waffles that had to be started the night before. I started this yummy confection last night and this morning just popped it in oven to bake at 350 degrees F (175 C for the rest of the world). Um, yum – this is what I’ll be making for Christmas breakfast this year.
You get everything ready the night before so when you wake up and all the chaos and fun is happening, it’s just waiting there for you ready to go. Love that! We do a lot of visiting before, during, and after Christmas so it’s nice to have something quick and easy. I’m just hoping I don’t forget to get it going on Christmas Eve if we end up having a late one.
- 24 frozen rolls
- 2 sticks butter, melted (I used the microwave)
- 1 cup brown sugar
- 1 lg. package butterscotch pudding (I used a small box)
- 1 cup nuts (I used chopped pecans)
Grease a 13 x 11 inch pan (I used a bunt pan for pretty appearance, I will stick to the 13 x 11 next time). Put in half the nuts. Mix butter and brown sugar to make a syrup. Pour half syrup into pan. Put in frozen rolls. Sprinkle with pudding mix. Pour rest of syrup over rolls. Place in oven to rise overnight. Bake at 350 F for 30 minutes. Flip onto platter when done.
* It didn’t specify when to put in the rest of the nuts so I put them in with the box of pudding.
* This recipe is from Nags Head 50th Anniversary Fifty Years and Still Cookin’.