Recipe From: Laura Watson
Our family tradition for Christmas morning is Cinnamon Rolls
and Crepes. Traditional cinnamon rolls
would take me 5 hrs to make on Christmas Eve and not my ideal way of spending
half the day in the kitchen on Christmas Eve.
I definitely wanted a quicker way to make cinnamon rolls. I found this recipe many years ago in the
Essential Mormon Cookbook. I was delighted to find that the prep time was only
10 min. They even taste
better than the regular cinnamon rolls since they have that ooey gooey
butterscotch on top. I added to the
recipe-- heavy whipped cream just before baking to make more of a butterscotch
sauce. It’s best to eat them while
they are still hot. The original recipe says to let them rise 6-8 hours but I
found the butter soaked in way too much and they didn’t taste very good. So when they are rising, go no more than 5
hours max which means for me, staying up til 2 am with Santa preparing the
cinnamon rolls so the family can enjoy ‘em 7:30 AM Christmas morn. Enjoy with white hot chocolate. Yum!
1 pkg Rhodes Rolls,
frozen
1/2 cup butter, melted
1/2 cup packed brown sugar
1 (3.5 ounce) package Cook & Serve butterscotch pudding
mix (NOT instant!)
2 tsp. ground cinnamon
½ c. pecans or walnuts
½ c. heavy cream
Grease a 9-inch bundt pan, and sprinkle the pecans into the
bottom of the pan.
Put 18 frozen lil' bread balls in pan on top of the nuts.
Mix the melted butter and brown sugar together in a bowl,
and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle
on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely
with plastic wrap, refrigerate, and let the rolls rise for 4-5 hours.
Just before you put the rolls in the oven, pour ½ c. cream
over the top.
Preheat an oven to 350 degrees.
Bake the rolls for 25 to 30 minutes, until golden brown.
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