Here’s the truth: I make these delicious Overnight Caramel Rolls that you should make for your family or friends or anyone you even remotely like. Especially make them for someone you want to marry. They are that awesome and you can trust me on this. You won’t be sorry.
Here’s what you need:
1 - 22-count package Rhodes frozen dinner rolls
1 - 3½ oz package Butterscotch pudding mix
(Not Instant. This is an important detail. Get the Cook-and-Serve variety.)
½ C butter
1 C brown sugar, packed
Cooking spray and a bundt pan
The night before, spray your bundt pan and place the rolls evenly in the pan. You’re going to be delighted by how well they line up just perfectly around the circle. I love it every time.
Sprinkle dry butterscotch pudding evenly on top of the frozen rolls.
In a small microwave-safe bowl, heat the butter just to melted. Stir in brown sugar. You may want to pour this goodness all over yourself just so you can lick it off; you wouldn’t be the first. No shame here.
Pour the brown sugar syrup evenly over the rolls. Then put the bundt pan in your cold oven.
And that is all. That’s all you have to do. The rolls rise overnight, and you wake up to joy in the morning. Not even kidding.
When you wake up the next morning, take a little sneak peek into the oven just to delight in the size of these rolls. It will make you happy, and you don’t want to miss out on this. If any of them have gotten overly zealous in their overnight rising, and if they’re hanging over the side, just tuck them back where they belong. But be gentle because they’re fragile in their fluffiness and they really want to make you happy.
Set the oven temperature to 325 and set the timer for 25 minutes. Leave the pan in the oven while it preheats and bakes. Bake until the rolls seem firm on top and done in the middle, but don’t overbake them. Trust me on this: soft and gooey are good adjectives.
Remove the pan from the oven, and let it all sit for just 5-10 minutes. If you’re me, and I like to believe you are, then know that five minutes is all anyone should ask of you.
Place a platter (or pizza pan or cookie sheet) over the top of the bundt pan, and quickly invert it. That’s the only tricky part of the whole thing, but I believe in you.
Scoop any wayward caramel onto the top of the rolls, and then take a moment to enjoy the beauty of your masterpiece. Maybe even take a picture of your caramel rolls, and then post and tag me on Facebook. I feel it’s our obligation to let the world know how good their breakfasts could become.
Thank you Tricia! You make reading anything more fun!
I have this recipe and it is very, very tasty. As a bonus, we add a small package of chopped pecans to the bottom of the angle food cake pan first, before we add the rolls and everything. That way, when we flip it, the pecans are on the top and oozing down the sides. It absolutely doesn't get any better! Thanks for sharing!
I can't wait to try this recipe. Thank you.
Oh, thank you, thank you for this recipe, and all the fun instructions!
These are the BEST! My mom always made these on special occasions!