And don’t forget…this Sunday, Bar #1 will post! I’m so excited to start this new series with you! See you Sunday!!
A cinnamon roll just does it for me. I found this method for Quick and Easy Cinnamon Rolls in my Quick and Easy Autumn cookbook and boy was it quick and easy (and yummy too!). My favorite part is that you can prepare it the night before and just pop it in the oven when you wake up the next morning.
1/2 cup chopped pecans
1 package (20 count) frozen dinner rolls (I used Sister Schubert)
1 (3.4 oz) box of instant butterscotch pudding mix (do not prepare)
1/2 cup brown sugar
2 tablespoons sugar
1 tablespoon cinnamon
1/2 cup butter, melted
Preheat your oven to 350 degrees (if you’re baking right away).
Sprinkle pecans in the bottom of a greased (I use Pam) 13×9″ baking dish. Arrange frozen dinner rolls on top of pecans. Set aside.
In a bowl, combine your pudding mix, sugars and cinnamon. Mix well and then sprinkle on top of your dinner rolls. Pour melted butter evenly over pudding mixture.
At this point, you can either bake your rolls right then or you can cover your rolls, pop them in the fridge and wait until the next morning to bake them off.
When it’s time to bake them, they will bake about 25 minutes. To serve them, flip them right side up to reveal the yummy pecans.
So simple, so easy and so yummy! I just love breakfast!