Description
Melt in your mouth cinnamon sugar pecan sweetie rolls drizzled in a simple sweet glaze. An easy make-ahead breakfast for any occasion!
Ingredients
- 1 (3 pound) package frozen yeast dinner rolls (I use Rhodes rolls/36 rolls per package)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons cinnamon
- 1 cup chopped pecans, optional
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
Instructions
- Do this the night before: Melt butter in a small bowl. Whisk together sugar and cinnamon in another small bowl. Spray a bundt pan with non-stick cooking spray.
- Dip frozen rolls in melted butter and then in cinnamon sugar mixture. Arrange half of the rolls in the bottom of the pan and sprinkle with 1/2 cup chopped pecans (if desired). Repeat process with remaining rolls and pecans.
- Place bundt pan on a rimmed baking sheet in a cool oven to rise overnight.
- The next morning: Rolls should have risen to the top of the bundt pan. Set oven to 325°F and let rolls bake for 25-30 minutes or until golden brown on top. Cover the pan loosely with foil if they start to brown too quickly.
- Let cool in the pan 10 minutes before inverting onto a large serving plate.
- To make the glaze: Place the powdered sugar in a medium mixing bowl and whisk in 1 tablespoon of milk at a time until of drizzling consistency. Drizzle glaze over the rolls and serve.