Easy Overnight Caramel Pecan Ring
1/2 cup chopped pecans
20 frozen, unbaked yeast rolls (do not thaw)
1 package (3 1/2 oz.) dry butterscotch pudding (not instant)
1/2 cup butter or margarine
3/4 cup light brown sugar
1 teaspoon cinnamon
Butter a 12-inch Bundt pan. Sprinkle bottom of pan evenly with chopped pecans.
Place bread rolls in pan, touching and filling the bottom first, then layering on top.
Sprinkle dry pudding evenly over top of rolls. Set aside.
In a small saucepan, melt butter over low heat, then stir in the brown sugar and cinnamon and continue cooking, stirring constantly, until sugar is dissolved. Pour butter mixture evenly over bread rolls and dry pudding.
|In my favorite Bundt pan -- from my mom|
Leave uncovered and place in a cool oven or on your kitchen counter overnight. (The rolls will rise over the top of the pan.)
When you wake up the next morning, bake the rolls in a 350 degree oven for 25 to 35 minutes. Place a cookie sheet under the bundt pan to catch any drippings while baking.
Once cooked, remove bundt pan from oven and let cool slightly in the pan.
When ready to serve, place a serving plate over the top of the Bundt pan. Holding the plate and pan together, flip them over so the plate is on the bottom and take off the Bundt pan.
The rolls hold together and are topped with a delicious caramel sauce and pecans. They pull apart easily to serve.