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This recipe can be assembled in no time the night before Christmas, left on the counter to rise overnight, and baked in minutes for Christmas breakfast or brunch. And if you find yourself on Santa’s NAUGHTY list this year, leave him a portion to redeem yourself!
On Christmas Eve before bedtime, butter a bundt pan. Then sprinkle cinnamon on the bottom of the pan. Add chopped pecans. Then add 15-20 frozen dough balls to bundt pan, evenly placing them on top of cinnamon and pecans. Next, sprinkle Jello Cook N Serve Butterscotch Pudding mix over the dough balls. Melt butter and mix with brown sugar. Pour over the top of the dough and butterscotch pudding mix. Let dough set out all night uncovered.
On Christmas morning, place pan in a 350-degree preheated oven. Bake for 20-25 minutes or until dough turns golden brown on top. Remove from oven. Let buns cool only slightly. Place a pretty plate over the top of the bundt pan and flip the pan upside down to release the buns. Serve while buns are warm. Eat, faint, and repeat!
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dightonmom on 12.22.2010
Making these on Christmas morning 2010. I was pleasantly surprised to find dough balls in my grocers freezer–never knew they existed!
NMBaker on 1.9.2010
I have been making this recipe for several years and it is just fabulous. But my directions are just slightly different. The night before I spray plastic wrap with PAM and cover container and place it in the over overnight. When I wake up in the morning I take off the plastic and start drooling because I love the smell of yeast. Then leaving the pan in the oven turn on the heat to 350 and bake for 30 minutes. I get a towel and carry the pan to my car and go to work and everyone just loves me.