Need something to impress your overnight guests with at the breakfast table but don’t have a lot of time? This is the perfect recipe for you then!
Just throw together a couple of ingredients the night before, add one more in the morning, throw it into the oven, and viola! Your guests will never know you didn’t rise early to treat them to a scrumptious breakfast…unless of course they are early risers and noticed you were still asleep!
This recipe is from Donna, a sweet lady from my hometown who I had the pleasure of cleaning house for while in high school.
- 2 dozen frozen dinner rolls
- 1/2 cup pecans
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- one small package butterscotch pudding (NOT instant)
- 1 stick of butter
1. Grease angel food cake pan.
2. Sprinkle 1/2 cup pecans in bottom of pan.
I honestly don’t measure the pecans out. I say sprinkle a little or a lot, depending on how nutty you’re feeling that day.
3. Place 2 dozen frozen dinner rolls in pan.
The recipe calls for 2 dozen rolls, but as you’ll see later in this post, that might be a bit much. Next time I am going to try 18-20 rolls instead.
4. Sprinkle 1/2 tsp cinnamon and 1/2 cup brown sugar, and package of pudding on top of frozen dinner rolls.
5. Cover with a tea towel or lightweight towel and let rise overnight or at least 8 hours.
6. In the morning, preheat oven to 350 degrees.
7. Cube 1 stick of butter over the top of rolls just before baking.
Lesson learned: put a pan underneath the angel food cake pan to catch drippings.
8. Place in oven and bake for 25-35 minutes.
This is why I won’t be using as many frozen rolls next time!
9. Flip pan over unto a serving plate to release the monkey bread from the pan.