Every year my mom makes these rolls for Christmas Day morning, and they are delicious! These are something that you can look forward to each year and enjoy with the family. My mom also makes a traditional Scandinavian fruit soup to accompany the rolls, but for now you only get the roll recipe. Some family secrets need to stay secret J
It’s a good thing that we only make these once a year, they are not meant for the health conscious! But eating them once a year is definitely OK. They are so easy, and quick!!
Christmas Caramel Rolls
- makes 18 rolls
- prep time: 15 minutes, cook time: 25-30 minutes
-Rhodes frozen cinnamon rolls (you need 18- we ended up buying two packs and making a 1.5 batch)
-cake pan (my mom always uses a bundt pan, but we used a regular 9x13 cake pan)
-1 cup pecans
-1 package dry butterscotch pudding mix (not the instant mix)
-1 stick of butter
-3/4 cup brown sugar
-3/4 tsp cinnamon
1. Put nuts at the bottom of the pan (we sprayed the pan with Pam cooking spray first for easy removal after baking). Line the dinner rolls in the pan- we were able to get 12 in the 9x13 pan. Sprinkle the butterscotch pudding mix over all of the rolls.
2. In a saucepan melt one stick of butter, add the brown sugar and cinnamon until it is all mixed well (it will have a thick consistency). Spoon the mixture over the rolls. Let the rolls rise overnight at room temperature (uncovered).
3. In the morning, bake for 25-30 minutes at 350 degrees F. After removing from the oven, use a knife to cut between the rolls and the pan (this helps them to come out of the pan easier), and also between the rolls to assist with serving. Then flip the pan upside down onto a serving platter. The rolls should slide right out of the pan with the nuts on top. Scoop any extra sauce that is left in the pan onto the rolls.
These rolls re-heat really easily as well! I usually pop them into the microwave for about 15-20 seconds. Oh, they are soo good!! I hope you like them as much as we do :)