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READY IN 8+ hrs

Ooey Gooey Breakfast Rolls

Read Reviews (61)

"Really yummy breakfast rolls that are simple and delicious! Please be careful, they will be extremely hot!" — Jen

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Original recipe makes 16 rolls Change Servings

1/2 cup chopped pecans (optional)
1 (1 pound) loaf frozen bread dough, thawed
1/2 cup butter, melted

1/2 cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

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Directions

Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 8 hrs 40 mins

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These are the best and SO simple to make as the recipe is written! But for my family's personal preference, I increased the brown sugar and butter to 3/4 cup each, added a teaspoon of vanilla, increased the butterscotch to 1 1/2 packages as my family likes more of the carmelized syrup. I also sprinkle the cinnamon in the bottom of the bundt pan, then the pecans, rolls, butterscotch and lastly the sugar and butter mixture and another sprinkle of cinnamon. Just to experiment, I rolled each "ball" in the butterscotch mixture and it didn't seem to make a difference after it was finished baking versus pouring it over the top as the recipe is written. Let it sit overnight in the oven, set the timebake and walla it's ready to go the next morning. What could be better than waking up to the smell of these rolls! Thanks so much Jen for submitting this recipe! This is definitely a keeper!!!

—Crystal S

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Most Helpful Critical Review

Jan 21, 2011

The flavor was good on these and I liked the extra something that the butterscotch pudding option gave. The bread was as expected of any roll made from frozen bread dough. My issue with these was temperature related. As Jen said, be careful when hot as they will burn you badly if you try to eat them. The problem is that once they get cool enough to eat, the 'sticky' sauce starts to get hard and is no longer sticky or gooey. By the time they are cool enough to just grab with your fingers and eat, the caramel part is the consistency of taffy and way to hard to be enjoyable. I may try them again, but possibly add a bit of cream or milk or even more butter to 'thin-down' the caramel sauce. I won't make them again as listed though. (It took hours to soak the sauce out of the pan they were baked in.)

—dcshoffman

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85 Ratings

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Oct 29, 2009

I love this recipe and have used it and lost it over and over again over the years, so am so glad to find it again. I remember rolling each piece of bread dough in the dry pudding/cinnamon mixture before placing them into the pan, then pouring the butter mixture over the entire thing. It guarantees gooey goodness on every single piece!

—alemap

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Aug 17, 2009

I needed something quick to take to our church monthly breakfast. These are awesome! I only had frozen dinner rolls in the freezer so they were already in balls. They thawed very quickly, so that saved a lot of time. Next, I added about a 1/2-3/4 cup of heavy whipping cream (I was cleaning out the frig) to the melted butter and brown sugar mixture, cooked on low until the sugar was dissolved. Poured over the rolls with pudding/cinnamon and then everything else the same! Cooked for approx 40 minutes. This is a keeper and I will definetly use it again! Thanks Jen for posting!

—Renae

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Jan 19, 2010

Very easy to make and really good! I used an 8 or 9 inch round pan, non-stick. I don't have a bundt pan! OH, and I accidentally used instant butterscotch pudding, but it did not seem to make any difference in the final product!

—CHRISTINA241

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May 11, 2010

Wow! Easy and great! Couldn't find cook and serve butterscotch pudding, so used a 3 ounce package of cook and serve vanilla pudding instead. Turned out wonderfully. Thanks for the recipe!

—djl3553

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Feb 16, 2010

sublime, truly.

—Aniebella

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Jan 13, 2011

Love this. I have made it several times, and each time it turns out delish.

—lemimako

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Nutrition

Calories
204 kcal
10%

Carbohydrates
26.7 g
9%

Cholesterol
15 mg
5%

Fat
9.3 g
14%

Fiber
1.9 g
7%

Protein
3.5 g
7%

Sodium
232 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ooey Gooey Breakfast Rolls

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 204
Calories from Fat: 84

% Daily Value *
Total Fat 9.3g 14 %
Saturated Fat 3.9g 19 %
Cholesterol 15mg 5 %
Sodium 232mg 9 %
** Potassium 26mg < 1 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 1.9g 7 %
Protein 3.5g 7 %
Sugars 12.4g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 12 %
** Thiamin 2 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.