This recipe is perfect for busy mornings when you want something that you can pop into the oven when you wake up and have them ready to go! We use these a lot for Christmas and Easter! BTW this in no diet food…LOL! This is a combo if Mr. LBC’s mom and my grandmas cinnamon rolls!
Overnight Cinnamon Rolls
I package frozen Rhodes Cinnamon Rolls
1/2 cup butter
1 cup brown sugar
1/2 cup heavy whipping cream
box of butterscotch pudding mix
In a saucepan mix brown sugar, butter and whipping cream until sugar is dissolved! Pour into greased 13 x 9 pan! Sprinkle with box of butterscotch pudding mix evenly over caramel sauce. Place desired amount of frozen rolls, for 13 by 9 (our Raise the Bar pan would be GREAT for these rolls), 12 rolls works well! Cover with plastic wrap
Place covered in refrigerator overnight according the the Rhodes package! I actually just leave them on the counter overnight, but if that’s not your jam, put them in your fridge (you may have to do them a little earlier, the cold will make them not rise as fast). In the morning they will be proofed and ready to go into the oven! Bake according to the package directions!
I like to pour a little drizzle of my left over whipping cream before baking and then top with the cream cheese frosting that comes with the rolls! You could also add chopped pecans to the caramel sauce and omit frosting for more of a caramel roll! But if you’re going to go all in you mine as well, GO ALL IN!
Serve this with our Oven Omelet and some fresh fruit for a full meal!