caramel breakfast wreath

★★★★★ 2
By Cindy Skaggs
from Washington CH, OH

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 menu...it's a keeper!

★★★★★ 2
serves 8 - 12
cook time 30 Min

Ingredients For caramel breakfast wreath

  • 1 c
    chopped pecans (divided)
  • 16
    frozen white dinner rolls
  • 3 1/2 oz
    cook & serve butterscotch pudding mix
  • 3/4 pkg
    brown sugar
  • 1/2 c
    unsalted butter, melted

How To Make caramel breakfast wreath

  • 1
    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.
  • 2
    Place pan in a cold oven & let stand overnight to rise.
  • 3
    In the morning, remove pan from oven & preheat to 325 degrees. Return pan to oven, bake for 30 minutes.
  • 4
    Turn pan upside-down onto a platter & serve.
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