Growing up my mom would make these butterscotch pull apart on Christmas morning and on Easter morning. They were always a perfect perfect special addition to her egg soufflé.
I love to serve these for brunches and baby showers too! They are a make ahead food, so you aren’t scrambling during the hustle bustle, but end up with a delicious dish.
Use frozen rolls as a base. I prefer the Rhodes brand, but have found them difficult to find these days. They really are the best though – they are soft and fluffy and perfect for this recipe.
On Christmas Eve and Easter Eve I like to make these up and let them rise overnight in my bundt pan. Then in the morning I pop them in the oven and by the time gifts are unwrapped or the eggs have been found, breakfast is ready to go!
I LOVE my fiesta bakeware. Some of the items I used to create this post:
What are your holiday morning traditions?
- 1/2 package of Butterscotch pudding mix (the cook and serve kind NOT the instant)
- pinch of cinnamon
- 16 frozen Rhodes rolls (The Rhodes brand works the best - I've tried other brands and they just weren't as big and fluffy and yummy)
- 3/4 stick butter, melted
- 1/2 cup brown sugar
- Grease your bundt pan WELL.
- Mix together your dry pudding mix and cinnamon.
- Place 16 Rhodes frozen rolls evening in your bundt pan and sprinkle with the pudding mixture.
- Stir together your butter and brown sugar until thick and well combined. Drizzle over the rolls.
- Cover with foil and let sit on your counter overnight to rise. (6-7 hours)
- Bake at 350 degrees for 30 minutes. Turn over onto a plate and devour.