TOTAL TIME: Prep: 35 min. Cook: 30 min.
MAKES: 6 servings


  • 1 pkg. (12)Rhodes dinner rolls
  • 1/2 cup butter, melted
  • 1 box butterscotch pudding (NOT instant)
  • 1 cup brown sugar
  • 1/2 cup chopped pecans


  1. Mix pudding, brown sugar, and pecans. (I mix mine in a ziplock baggie) Spray Pam in a 9x12 pan. Place rolls(sides touching) in center of the pan. Pour the melted butter over the rolls. Sprinkle half the topping mixture over the rolls. Place pan in a cool oven overnight to rise. Bake at 350* for 20-25 minutes. HINT: Do not open the oven door before cooking-the rised rolls will fall. Yield: serves 6
Notes: These are great because they can be made the night before and baked in the morning for a quick breakfast.

Reviews for Pecan Caramel Breakfast Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Motorhomegal User ID: 2005041 75627
Reviewed Nov. 7, 2011

"Guess I'll answer my own question.....I used the PROOF function on the new oven the other day and it works like a charm....EXCELLENT, in fact.  Just removed the bread VEDDY, VEDDY CAREFULLY while pre-heating so as not to jiggle it in the least and, thus, possibly deflating it.  Will try same with these rolls."

Motorhomegal User ID: 2005041 33685
Reviewed Nov. 3, 2011

"QUESTION ????   After reading the instructions, it says not to open the oven door or they will in the heck then, do you PREHEAT the oven ?  Mine takes about 10 -15 minutes to preheat and that would be drying out the rolls, correct ???  Any thoughts on this ??  My new oven has a PROOF setting, which I have yet to use and the same concept would apply, it seems to me."

Loading Image