Sweet Rolls Overnight

Prep Time
Cook Time
Ready In

""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.""

Original recipe yields 14 servings


  • 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

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.

Tips & Variations

  • Bundt pan



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:
(13 Nov 2017)


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:
(13 May 2016)