03 April 2012

mom's pecan-cinnamon ring

















if you want something that will get your kids up in the morning, bake these pullaparts!  they smell fantastic and they're covered in ooey gooey sticky nutty caramel.  it's a traditional family recipe that my mom would make for every holiday (like easter!) or church general conference morning.  they're easy because you can make them the night before and bake them the next morning.  i'm not claiming any health benefit by eating them, though, just pure joy from rib-stickin', finger-lickin' goodness.

mom's pecan-cinnamon ring

1/2 to 1 cup chopped pecans
18 frozen dinner rolls (Rhodes)
1 (3oz) package butterscotch pudding (not instant)
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon

grease the bottom and sides of a bundt pan.  sprinkle nuts evenly in bottom of pan.  place frozen rolls on the nuts and sprinkle the dry pudding on top.  melt the butter and combine it with the brown sugar and cinnamon.  pour this mixture over the top of the rolls.

set it out uncovered overnight or for 6-8 hours.  bake at 350 degrees for 25-30 minutes.  tip out on large platter immediately.

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