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Sweet Rolls Overnight

""This is from one of my favorite cookbooks by "KCTS Cooks" a local TV station. This one is called "Favorite Recipes" and it is from a local viewer here in Gig Harbor, Washington. Marti says it is always a big hit and for variations she has used coconut pudding with rum and coconut extract. Cooking time does not include overnight rising.""

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Prep Time: 10m

Cook Time: 40m

   

Servings: 14  

 
 
  • 5.0000

5 stars all the way girl. Made as written but used a round cake pan because I couldn't find my bundt pan. It was delicious. I had to omit the nuts so that my dh could enjoy them too. Thanks for sharing another wonderful recipe. Made for.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 cup chopped almonds (divided)
  • 14 frozen (504 grams) bread rolls (Rhodes bread rolls)
  • 1/2 cup melted butter
  • 1/4 cup liqueur (triple sec, Grand Marnier or liqueur of your choice)
  • 1 teaspoon grated orange rind
  • 1 teaspoon ground cinnamon
  • 3/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (golden, or 1/4 cup dried cranberries)
  • 1 package (3 1/2 ounce) instant butterscotch pudding mix (not diet)
 

What You Will Need



  • Bundt pan
  How to Make
 
 

Step 1

Spray your favorite Bundt pan with nonstick spray, and sprinkle with 1/2 cup chopped almonds or nuts of your choice.

Step 2

Place about 14 frozen Rhodes bread dough rolls on top.

Step 3

In a bowl mix melted butter, Triple Sec, orange rind, cinnamon, brown sugar, salt, vanilla, another 1/2 cup chipped toasted almonds and golden raisins.

Step 4

Pour over the frozen rolls.

Step 5

Finally sprinkle butterscotch pudding over the top and let rise overnight.

Step 6

In the morning preheat oven to 350°F and bake for about 40 minutes. Cover with foil the last few minutes if browning too quickly.

Step 7

Invert to serve.

  Nutritional Facts
 
 
  • Serving Size: 1 (77.5 g)
  • Calories 311.8
  • Total Fat - 16.9 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 32.8 mg
  • Sodium - 371.5 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 2 g
  • Sugars - 16.9 g
  • Protein - 5 g
  • Calcium - 120.4 mg
  • Iron - 1.6 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg
  Reviews
 
 
2 reviews

5 stars all the way girl. Made as written but used a round cake pan because I couldn't find my bundt pan. It was delicious. I had to omit the nuts so that my dh could enjoy them too. Thanks for sharing another wonderful recipe. Made for Down Home Cooking Tag game.

 

Review by KATO BABY

My family enjoyed this lovely bread dessert. I didn’t use the butterscotch pudding but rather used the vanilla version. I wish though I could have found coconut pudding as Teresa stated in description section, but none to be found in the market. This is one that I will be repeating. Thank you Teresa for sharing.

 

Review by ForeverMama