If you’re looking for a decadent treat to make for your New Year’s Day brunch, look no further! These Holiday Pecan Rolls will make you look like a baking superhero, but really are deceptively easy to make. You only need about five minutes of assembly time just before bedtime. These rolls rise overnight, ready to be effortlessly tossed in the oven when you start your morning coffee. Enjoy!
Ingredients (Makes 12 rolls)
12 frozen, unbaked rolls
1 teaspoon cinnamon
1 small box “cook and serve” butterscotch pudding mix
1 stick butter (please use real butter for this!)
1/2 cup brown sugar
3/4 cup shelled, unsalted pecans
Directions
Step 1) Grease a Bundt pan really, really well! Wrappers from sticks of butter work well for this.
Step 2) Sprinkle pecans evenly on bottom of greased Bundt pan. Place frozen roll dough on top of pecans.
Step 3) Sprinkle pudding mix and cinnamon on top of frozen roll dough.
Step 4) Combine brown sugar and stick of butter in a microwave safe container. Microwave until butter is melted; stir until butter and brown sugar are well combined.
Step 5) Pour butter mixture evenly over contents of Bundt pan. Wrap Bundt pan tightly with plastic wrap and allow to sit on counter (away from any cold drafts) overnight.
Step 6) In the morning, preheat your oven to 350 degrees. Remove plastic wrap from Bundt pan and bake (not too close to the top of the oven!) for 20 minutes.
Step 7) Remove pan from oven and let rest for 10 minutes. Gently slide a butter knife around sides and middle ring of pan to loosen the rolls. Invert pan onto a large serving platter. Spoon any pecans left in Bundt pan over rolls. Serve immediately!
Crowded Earth Kitchen 
These are the best, and smell wonderful when baking. Nothing I’d rather splurge on with a good hot cup of coffee! Happy New Year, Crowded Earth Kitchen. Thanks for all the great recipes, pictures, travel fun and humor this year. Can’t wait to see what’s happening in your kitchen in 2015!
Happy New Year! I’d add a splash of Bailey’s to that coffee, but hey, that’s just me. 😉
YUM!!!
I see you freeze yeast dough. How well does it rise after having been froozen?
I’ve never had any problems with it, as long as I let the dough thaw and rise slowly – warm room temperature, away from drafts, for about 10 hours. I imagine it would work just as well for loaves, but I’ve only tried this with rolls.
Rolls would suffice. I like to make Buchteln or cinnamon-almond rolls for my kids down at the prevention project. and sometime it would be an advantage to have something i just need to thaw. Maybe i’ll try it. Thanks.