Mother's Bubble Bread

Beverley Williams


This is my mother-in-law's recipe. It is a favorite dessert on holidays.


☆☆☆☆☆ 0 votes

20 Min
30 Min


  • 12
    frozen rolls i like the sister schubert's dinner rolls
  • 1 1/4 stick
  • 1/4 c
    brown sugar
  • 1 tsp
  • 1 c
  • 1(10 oz.) jar(s)
    maraschino cherries
  • 1/4 c
    chopped pecans

How to Make Mother's Bubble Bread


  1. Drain cherries. Remove stems, id necessary. Set aside.
  2. Melt brown sugar and 1/4 stick butter in pan. Pour mixture into bottom of un-greased bundt pan.
  3. Arrange pecans and cherries in the mixture.
  4. Mix cinnamon and sugar. Melt stick of butter in bowl.
  5. Cut each roll in half. Roll each roll in the melted butter to coat. Then roll in cinnamon mixture to coat.
  6. Arrange in the bundt pan.
  7. Combine the leftover cinnamon mixture and leftover butter. Drizzle over the rolls.
  8. Let stand at room temperature overnight.
  9. Bake at 350 degrees for 30 minutes. Cool 10 minutes in the pan.
  10. Turn out onto a plate.

Printable Recipe Card

About Mother's Bubble Bread

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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