Growing up my mom would make these butterscotch pull aparts on Christmas morning and on Easter morning. They were always a perfect perfect special addition to her egg soufflé.
Butterscotch Pull Aparts Are A Make-Ahead Breakfast
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.