Terri Mom's Pull-Apart Rolls

I'm linking up with Andrea today to share a favorite recipe.

Every single time we go back to Kansas to visit Dan's family, his mom and aunts make him pull-apart rolls. I would compare them to monkey bread. They are bready, brown sugar cinnamon-y, nutty, yummy, and full of love. Dan could eat an entire pan.

I've never been able to make the rolls for Dan because they require frozen yeast dinner rolls which are not stocked in any grocery store I've seen in our area. So Dan has to wait until we travel halfway across the country in order to enjoy them.

But, now that Mandy lives in New Jersey I asked her to check her grocery store to see if they had any and miracle of miracles the suburbs delivered!! So she got us a bag and we made Dan his beloved pull-apart rolls for his birthday breakfast.

This is Terri Mom's recipe (for those who are new around here, Terri Mom is the name I have for Dan's mom) 

The Stuff
- Half a bag (about 16-18) frozen Rhodes dinner rolls (Do NOT defrost)
- 1 package of butterscotch pudding (NOT the instant variety)
- 3/4 cup brown sugar
- 1 cup chopped pecans 
- 1 teaspoon of ground cinnamon 
- 6 Tablespoons of butter 
- Non-stick spray and a Bundt pan 

 
Get Bakin'

- Liberally spray your Bundt pan with non-stick spray
- In the bottom of the pan, distribute your chopped nuts 

- Evenly distribute your frozen dinner rolls on top of the nuts. 
NOTE: the photos below show a pan with the entire bag of rolls in it. Do NOT use the entire bag, only use 16-18 rolls per batch. I added the whole bag when I made this and then I texted Terri Mom and she said to remove half of the rolls otherwise they will overflow the pan when the rolls rise. Crisis averted.  

- Sprinkle the pudding powder over the dinner rolls 

- In a saucepan, combine the butter, brown sugar, and cinnamon. Heat until the butter is melted. DO NOT BOIL (I got really close). 

 
- Pour the butter mixture over the rolls

 

- Place the rolls in a COLD oven and let it sit overnight. The rolls will rise and in the morning it will look like this:

Yeah, see how the rolls are overflowing from the pan? Can you imagine what would have happened if we hadn't taken out some of the rolls the night before? So, make sure you only use 16-18 rolls. I just poked those rolls on top a bit and pushed them back into the pan.

- Leave the rolls in the oven and turn the oven on to 350 F and set your timer for 30 minutes. The oven will preheat with the rolls inside and then the rolls will bake.
- Let the rolls cool for 10 minutes in the pan before inverting the Bundt onto the tray.

- Enjoy the warm, buttery, nutty, sugary delight

Despite all my errors during this first attempt, they tasted pretty darn close to when Terri Mom makes them.

For other recipes I've shared on the blog click HERE.