You guys. This post almost didn't happen. Even though I've had brunch ideas in my mind for nearly two months, I almost dropped the ball on this link up. Yes, this link-up that I'm hosting!! You see, breakfasts are hard to blog about. Because my kids always want fed the instant they wake up, breakfast photo ops are not ideal. It's dark and the photos just aren't pretty. On top of that, last weekend was Easter and we were out of town = no breakfast prep. That left this weekend to make and photograph something. Perfect because Craig's family was in town. I could kill two birds with one stone - make something to feed the fam, which would double as something to blog about. Except that Saturday morning, I had a previous commitment and needed to leave the house too early to also make breakfast. No biggie, I would make breakfast on Sunday. However, the recipe I choose required prepping the night before and I also had a commitment on Saturday night. When I finally started making the breakfast rolls at 10:45pm on Saturday night, I realized I was completed out of butter and the recipe called for an entire stick. The closest grocery store is ten minutes away and I was not about to make that trip at 11pm. I frantically texted a few neighbors (four to be exact) and thankfully, Mr. Sunflower State of Mind, came to my rescue! So to Vanessa's house I headed, barefoot and laughing, at 11pm to borrow a stick of butter. I mean, everyone always hopes for those neighbors you can borrow butter from, right?! Especially at 11pm. If that doesn't win the award for the best neighbor ever, I'm not sure what does. Vanessa, thanks for having sticks of butter on hand and consider it your payback from that egg you once borrowed. ;)
Anyway, this recipe is one my mom always made growing up. It's quick, it's easy, and it's super delicious. (In case you hadn't noticed, that is a common theme among most of my recipes!)
Gooey Caramel Breakfast Rolls
What You Need:
24 frozen dinner rolls (Rhodes brand is what I always use)
1 package 'Cook & Serve' butterscotch pudding (NOT instant)
1 stick of butter
1/2 cup of brown sugar
What You Do:
1. Place 24 frozen dinner rolls in greased 9x13 pan.
2. Sprinkle with package of butterscotch pudding.
3. Bring butter and brown sugar to a boil; then drizzle over frozen rolls.
4. Cover with plastic wrap and let rise overnight.
5. In the morning, bake at 350 for 20 to 25 minutes. (I tend to bake closer to 25 minutes because I don't like things still doughy.)
Don't forget to link up your recipe below and hashtag your photo #foodieforayear. Can't wait to read (and try) all of your brunch-related recipes!