These rolls are FAB.U.LOUS! and will be our new favorite addition to the holiday menu!
Made with frozen rolls, while still frozen, they can be made up to 2 days ahead! SERIOUSLY!!
PERFECT FOR CHRISTMAS MORNING...or any day of the year!
When my hubby picked up a few things at the grocery store, using a coupon for Rhodes frozen rolls, I was elated when he came home with a BIG bag!
They are soo tasty and I am soo excited about this wonderful recipe! Thanks a thousand times over to Monica at The Yummy Life for being willing to share this treasured recipe! I am certainly a big fan of hers!! Be sure to pop over (I made a punny!) to check out her lovely tutorial for this special dish.
I used part xylitol to reduce the sugar content. They are very simple to make. Generously grease the pan with butter, sprinkle with nuts, and it becomes a gooey nutty topping that is amazing!
MAKE AHEAD PULL APART STICKY BUNS
1-1/4 c. chopped pecans
3/4 c. butter
2 lbs. frozen bread dough (24 frozen dinner rolls, or 2 1-lb. loaves, thawed for 1/2 an hour), cut into 12 evenly-sized pieces)
1-1/2 c. sugar
(I used 1/2 c. sugar/1 c. xylitol)
2 Tb. cinnamon
(I use Pampered Chef blend, and used a tad less)
Generously butter a 9" X 13" baking dish. Sprinkle nuts over bottom of pan.
In small bowl, blend sugar and cinnamon until evenly mixed. Melt butter (I use a mug or glass measuring cup in the microwave). Dip each roll in butter, then in the cinnamon/sugar mixture; lay evenly over top of nuts. (6 the long way, 4 across). Combine remaining butter with cinnamon/sugar and spread evenly over top of rolls. (It may clump, but will bake evenly).
Cover with plastic wrap that has been sprayed with nonstick cooking spray. Let rise until doubled (see options below). Bake 350 for 40 - 45 minutes, uncovered, until brown. (If browning too quickly, cover with foil for the last 15 minutes or so of baking time...watch carefully. This recipe can become a 'work of art' if timing is perfect).
Remove from oven, let stand in pan for about 5 minutes; invert onto serving tray. (I covered a cookie sheet with non stick foil). Serve warm!
Get ready to be bombarded with OOOOHHS AND AAAAHHS!
Monica gave me permission to share the rising options from her website:
*MAKE AHEAD RISING METHODS (times may vary depending on the temperature of your house)
1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.
2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.
3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
1. Assemble the night before, leave out to rise overnight (6-8 hours), and bake first thing in the morning.
2. Assemble 20-24 hours in advance, put in the fridge to partially rise. The next day, remove from fridge and allow to rise at room temperature for 2-3 hours before baking.
3. Assemble 44-48 hours in advance, put in the fridge to rise. Remove from fridge and warm to room temperature for 45 minutes before baking.
What is Xylitol? I've been cooking/baking for 70 years and I've never heard of this.
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