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READY IN 35 mins

Overnight Bubble Bread

Read Reviews (147)

"One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!" — KEMom

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Original recipe makes 6 servings Change Servings

1/2 cup pecan halves
18 frozen dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix

1/2 cup butter
1/2 cup brown sugar

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Directions

Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C).
Bake for 20 to 30 minutes, until golden brown.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 11, 2005

In all the time this recipe has been posted, I have never noticed that it says INSTANT butterscotch pudding mix. When I checked my recipe, it says not to use instant...so either I made this error when submitting the recipe or else allrecipes made the error. I have always used the cook and serve butterscotch pudding mix (and always JELLO brand as well). I hope that will maybe help some of you who have had trouble with the recipe turning out. I apologize and hope that you enjoy it. Thanks- Heidi

—KEMom

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Most Helpful Critical Review

Dec 16, 2003

I tried this recipe and carried it to a shower and only 4 were eaten. It was dry and not very appealing. Maybe I used the wrong kind of rolls. I used frozen yeast dinner rolls.

—ALBERTSGIRL

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184 Ratings

Dec 29, 2003

I have to apologize that I did neglect to include inverting the pan onto a foil lined cookie sheet after baking. This makes clean up much easier and the rolls more enjoyable. (you don't have to try to scrape the topping off the bottom of the pan that way! :) Thank you to all who tried it and I hope you all enjoyed it!

—Heidi

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Nov 14, 2005

My gramma made similar rolls to these when I was young. I used my homemade white bread dough to make these. I made a few changes: I increased the butter to 3/4 cup, melted it with the brown sugar, and spread it in the bottom of the 9 x 13 pan. Also, make sure you spray the sides of the pan very well, or else the rolls will stick. I sprinkled the pudding mix right on top of the butter/brown sugar, then sprinkled pecan pieces on top. Then I placed the rolls on top of all that, let them rise, then baked them. They turned out so good! Thanks!

—Ali

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Dec 29, 2003

I used a bundt pan sprayed with nonstick cooking spray and used 22 rolls instead of 18. It turned out really pretty. I also included 1 tsp. ground cinnamon with the brown sugar. It's a great breakfast treat or snack ;)

—KFENTON

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Nov 27, 2004

My mom always made something very complicated called "Butterscotch Rolls" that involved a whole lotta work, but they were the best thing ever. We had them once a year on christmas morning. I was always intimidated to try making them myself. Then I saw this recipe, and it was CLOSE ENOUGH for me! They have that same taste and almost the same texture I remember. I have made this recipe a few times now and my family has loved them every time. They are a little rich, so I would not make them more then two or three times a year. Whatever you do, DON'T double the butter/brown sugar. I tried it once and it made them harder to cook because the center stayed doughy so long that the rest of the rolls on the outside started burning, even after covering with foil. It just became a big headache. I really appreciate how easy this recipe is. I use Rhodes frozen dinner rolls. They are perfect for Christmas mornings because they fill the whole house with a wonderful aroma, and they are really easy to just pop in the oven in the morning while presents are being opened. Thanks!

—TryAndEatIt

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Nov 17, 2005

This is one of my best finds on this site!!!! I couldnt find frozen dinner rolls at the store so I tried Pillsbury Country biscuits in the refrigerator can. They worked perfectly, but you need two cans for the recipe. These were tasty and moist and easy to make. They smell up the house pretty good too! Thanks for this great recipe!

—dier1978

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Mar 16, 2010

My picky husband ate 5 of these this morning, and cowboys gave a thumbs up! I had no rolls, so I made white bread and rolled it up like cinnamon rolls and froze it. This is a definite keeper!(I also chopped up the pecans)

—petey

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Nutrition

Calories
679 kcal
34%

Carbohydrates
90.6 g
29%

Cholesterol
45 mg
15%

Fat
29.6 g
46%

Fiber
3.9 g
16%

Protein
14.7 g
29%

Sodium
837 mg
33%

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

Nutritional Information

Overnight Bubble Bread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 679
Calories from Fat: 266

% Daily Value *
Total Fat 29.6g 46 %
Saturated Fat 11.9g 60 %
Cholesterol 45mg 15 %
Sodium 837mg 33 %
** Potassium 224mg 6 %
Total Carbohydrates 90.6g 29 %
Dietary Fiber 3.9g 16 %
Protein 14.7g 29 %
Sugars 30.7g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 29 %
Iron 48 %
** Thiamin 6 %
** Niacin 64 %
** Vitamin B6 9 %
** Magnesium 16 %
** Folate 69 %

* 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.