When my family and I were visiting beautiful Estes Park, Colorado a couple of weeks ago, I found a wonderful little cookbook in the cabin entitled, Favorite Recipes From Estes Park. What a gift! An old cookbook tucked away on a bookshelf in the middle of several works of fiction. A priceless find, in my opinion. The cookbook lover that I am proceeded to curl up on the sofa and dive right into the book the very first evening we were there. I picked out several recipes I wanted to try, including this quick and easy recipe for a Pull Apart Breakfast Roll.
I love sweet and gooey breakfast breads, especially on special occasions. I imagined if this recipe tasted as good as it sounded, it would be perfect to make when my kids have sleepovers with friends or when company comes for a visit. I was anxious to give it a try, so I made this Pull Apart Breakfast Roll for our very first breakfast in our cabin. My family couldn’t wait! As you can see from Stephen’s expression (on the far left), he’s anxious for me to stop taking pictures so everyone could dive in.
The recipe was super simple. It called for Rhodes Rolls, which I found in the frozen food section of the store in Estes Park. I also found the same rolls at our local grocery here in Texas. I would imagine you could use any frozen rolls in it’s place. The recipe also called for non-instant butterscotch pudding. Since I try to eliminate calories where I can, I chose to add sugar-free vanilla instant pudding instead. The recipe instructions couldn’t be easier. Simply place the rolls in a greased pan and let them thaw a bit; add a box of pudding, brown sugar and melted butter. Cover and refrigerate overnight.
When I took the pan out of the refrigerator the next morning, the dough had risen and the melted butter had trickled down in between each of the balls of dough. At that moment, I knew this was going to be good! I put the pan into the oven and as it baked, the sweet aroma of the bread was intoxicating. The dough continued to rise in the oven and soon the top browned and glistened from the butter. I took it out to cool.
Wow! The breakfast roll looked and smelled like a combination of freshly baked bread and sweet cinnamon rolls at the same time. I’ve made it several times since we’ve been home and each time, it’s met with smiles from my family.
I’m so happy I found this recipe! It’s a lot easier to make than most other overnight breakfast treats. There are no eggs or milk to add so you can throw it all together in just a few minutes.
Here’s just a thought about the pan…
The pan is important, I think. The actual recipe called for baking the Pull Apart Breakfast Roll in a bundt pan. In our cabin, we didn’t have a bundt pan so I used a medium sized oval baking pan. The Pull Apart Breakfast Roll turned out fantastic, however, when we returned home and I used my bundt pan , I found the Roll to be more moist, and the butter/sugar mixture made it’s way through the layers of dough more evenly leaving a sweet buttery crust on the bottom of the pan which was an added treat.
Other recipes you might like…
Pull Apart Breakfast Roll
- 20 frozen Rhodes rolls, thawed (or use any other frozen rolls)
- 3/4 cup brown sugar
- 1 large box sugar-free vanilla pudding mix
- 2 teaspoons ground cinnamon
- 1/2 cup butter, melted
- Grease a Bundt pan. Put the 20 rolls in the pan and sprinkle with brown sugar, pudding mix and cinnamon. Pour the melted butter over all. Let raise overnight.
- In the morning, preheat the oven to 350 degrees F.
- Bake for 30-40 minutes.
Recipe adapted from the Favorite Recipes From Estes Park Cookbook