Caramel Breakfast Wreath Recipe

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Caramel Breakfast Wreath

Cindy Skaggs


I picked up this recipe, several years ago, at a Christmas dinner carry-in for work. I carried it in my wallet all these years, transferring from purse to purse through the years. Christmas 2011, I pulled it out and decided to finally try it....YUM! It is so easy and so tasty....looks GREAT too! Your guests will think you worked so hard on this! Very happy I finally tried it after all this time and so is my family! This recipe has made it to my traditional Christmas morning breakfast's a keeper!

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8 - 12


30 Min


1 c
chopped pecans (divided)
frozen white dinner rolls
3 1/2 oz
cook & serve butterscotch pudding mix
3/4 pkg
brown sugar
1/2 c
unsalted butter, melted

Directions Step-By-Step

The night before....sprinkle half the pecans in the bottom of a Bundt® pan that has been sprayed with non-stick vegetable spray. Arrange frozen dinner rolls on top of the pecans, sprinkle with pudding mix. Mix brown sugar & butter together & pour over rolls. Spread remaining pecans over top.
Place pan in a cold oven & let stand overnight to rise.
In the morning, remove pan from oven & preheat to 325 degrees. Return pan to oven, bake for 30 minutes.
Turn pan upside-down onto a platter & serve.