Its sweater weather and my favorite time of year. With the cool fall breeze, comes all sorts of delicious goodies, including my famous Sweet Pecan Rolls.
This is a recipe I adapted from an old Amish Cookbook I got right after Nate and I got married. I changed it to our liking and its pretty much one of my favorite recipes and everyone is ALWAYS asking me for it. Its super easy because you make it the night before, let it sit on the counter covered overnight and stick it in the oven in the AM. Its gooey, its sticky, its DELICIOUS.
Sweet Pecan Roll’s
2 loaves frozen bread dough (found in the freezer isle, usually by whipped cream, frozen fruit)
1 small box of butterscotch pudding (NON INSTANT)
1 1/2 sticks butter
1 1/2 cups brown sugar
3 TBSP milk
3 TSP cinnamon
1 cup of pecans
Let bread thaw 1-2 hours (or until you are able to slice), then cut into 20-25 pieces. Grease a 9×13 pan and sprinkle nuts on the bottom then place bread slices on top. *Sprinkle the entire box of butterscotch pudding on over bread slices. In a sauce pan,melt the butter, add the brown sugar, milk and cinnamon. Bring to a boil, then drizzle over the bread dough. Cover with aluminum foil and let sit overnight. Bake at 350 degrees for 20-30 minutes.
*I have laid out my bread before and fallen asleep to find my bread busted out of the bag. I ended up pulling apart the dough and putting it in the pan, letting it rise again for 30 minutes and then doing the rest of the steps and resting again until the bread had risen to the top of the pan (additional 10-15 minutes) and was ready to be placed in the oven. It still turned out perfectly!