I was hoping to finish my Christmas shopping (I got a lot done yesterday!), but instead, it looks like it's a going to be a good day to bake.
I got this recipe from my dearest friend Sherri, and it has become our Christmas morning staple. You make it the night before (10 min. prep!), bake it in the morning, and enjoy!
Little Brown Jug RollsSince we're wanting these this morning, I'll follow the directions on the back of the Rhodes Dinner Rolls package to let them rise by the "Speed Method."
1 c. chopped pecans (optional)
2 loaves frozen bread dough, thawed (I use 24 frozen dinner rolls because they thaw faster and are easier to handle)
1/3 c. butter, melted
1 4.6-oz. pkg. vanilla or butterscotch pudding mix (not instant!)
1 T. milk
1 T. cinnamon
1 c. packed light brown sugar
Grease well a 9X13 pan. Sprinkle with nuts. Cut dough into walnut-sized pieces. Fill pan with a single layer of dough pieces. Combine remaining ingredients and spoon over dough. Cover with Pam-sprayed plastic wrap and let rise in refrigerator overnight (Dough should rise up to top, or even over top of pan. If not, let rise a little longer out of the refrigerator). Bake uncovered at 350 for 30 min.
Meanwhile, line cookie sheet with aluminum foil. Immediately invert onto prepared cookie sheet. Servings: 10 to 15. Prep time: 10 min.
Note: You may want to place some aluminum foil under the cake pan while baking in oven, as the topping can spill out over cake pan edges.
I like these because they are easy and fairly low fat - so I can enjoy all the other Christmas goodies with less guilt. Don't you love my reasoning?