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
Scale
- 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.
Notes
Rolls are best served warm right away, but can be stored covered at room temperature or in the refrigerator for up to 3 days.