Nothing beats the convenience of these caramel pull apart rolls any holiday morning. Heck, even non-holiday mornings for that matter. They take almost no time to prepare because they use frozen unbaked dinner roll dough and a simple caramel sauce that you can whip up on your stove in no time. To make life even easier, you prepare them the night before and let them rise on your countertop overnight. Then the next morning all you have to do is bake and eat!
This is another delicious recipe from my friend Jana. Please also check out her recipe for overnight sausage breakfast casserole. They're both amazing and perfect for any breakfast or brunch gathering.
This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!
This recipe uses the following equipment (affiliate links):
- 9" x 13" Baking pan. For rising and baking.
- Small saucepan. For cooking the caramel sauce.
👨👩👧👦 Number of Servings
This recipe makes 24 rolls.
⏲️ Rising and Baking Time
The rolls rise on your countertop overnight. The next morning bake in a 350°F (176°C) for 25-30 minutes.
- Raw whole pecans (2 cups). For flavor and texture.
- Frozen unbaked dinner rolls (24 count). I used Rhodes Thaw, Rise & Bake dinner rolls. If you are having trouble finding prepared unbaked dinner rolls, you can make your own. I recommend the Soft Dinner Rolls Recipe from Sally's Baking Addiction. She even has instructions for making the dough ahead of time and freezing it.
- Butterscotch pudding mix (1 3.5 oz. box). Look for Jell-O Cook & Serve butterscotch pudding and pie filling (not the instant kind) in your local grocery store or you can buy it online (affiliate link).
- Ground cinnamon (2-3 tablespoons or enough to cover rolls). For flavor.
- Butter (½ cup). For flavor and thickening.
- Light brown sugar (¾ cup). For flavor.
Step 1. Spray a 9x13" baking dish with cooking spray.
Step 5. The next morning, heat oven to 350°F (176°C). Remove plastic wrap from the top of the baking dish and place the dish into the pre-heated and bake for approximately 25-30 minutes until tops are golden brown.
Remove from oven and allow to rest for about 10 minutes.
Serve the rolls by placing either a serving platter or cookie sheet across the top of the baking dish. Flip the baking dish over to release the rolls onto the platter/cookie sheet.
🥐 Related Recipes
- Gluten-Free Coconut Breakfast Cookies.
- Chocolate Chip Peanut Butter Bread.
- Lime Scones.
- Biscuit Muffins.
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Caramel Pull Apart Rolls
- 2 cups raw whole pecans
- 24 frozen unbaked dinner rolls
- 1 3.5 oz. box butterscotch pudding mix
- 2-3 tablespoons ground cinnamon or enough to cover rolls
- ½ cup butter
- ¾ cup light brown sugar
- Spray a 9x13" baking dish with cooking spray. Spread pecans across the entire bottom of the baking dish.Place frozen dinner rolls on top of the pecans. It usually works best to line the rolls side-by-side along the bottom of the dish.
- Sprinkle the dinner rolls with the butterscotch pudding mix, followed by an ample sprinkling of ground cinnamon. Set dish aside.
- Meanwhile, in a small saucepan over medium heat, melt butter and brown sugar, stirring frequently to keep from burning. Continue cooking until the mixture turns light amber and smells like caramel sauce.Spoon the mixture over the rolls.
- Cover the baking dish with plastic wrap that has been sprayed with cooking spray to keep the dough from sticking to the plastic. Place the baking dish on the counter and allow the dough to rise overnight.
- The next morning, heat oven to 350°F (176°C). Remove plastic wrap from the top of the baking dish and place the dish into the pre-heated and bake for approximately 25-30 minutes until tops are golden brown.Remove from oven and allow to rest for about 10 minutes.Serve the rolls by placing either a serving platter or cookie sheet across the top of the baking dish. Flip the baking dish over to release the rolls onto the platter/cookie sheet.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ron Manley says
The first problem I encountered was that after putting the pudding and cinnamon on the rolls the melted brown sugar butter mix ran off the rolls like water on a ducks back leaving the pudding mix in powder form. I did mix the pudding and cinnamon together before sprinkling it on but didn't see why that should be a problem. It seems like a whole package of pudding is too much. Also I used 3 tbs of cinnamon which I think is too much, 2 tbs should be about right. The rolls rose fine in about 5 hours going over the top of the pan at which time I baked them. They looked great when I took them out of the oven but the entire center bunch of rolls fell to half there size. I assume this was because I live just above 5000' and most baking recipes need to be adjusted for high altitude. The recipe wasn't hard to make but it definitely didn't give me the results I was looking for and I probably won't make them again.
Thanks for the feedback, Ron. I'm sorry you didn't get the result you were hoping for.
Helen E Cleath says
Do you use instant or cooking pudding?
You use the cooking pudding, not the instant kind.
These rolls are good! Made the recipe exactly as described & all the different flavors just jump out.
The pecans are exceptionally good in this particular recipe.
Very good reheated the day after too!