Overnight Bubble Bread

Overnight Bubble Bread

157
KEMom 1

"One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!"

Ingredients 35 m {{adjustedServings}} servings 679 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 679 kcal
  • 34%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 90.6g
  • 29%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
  2. Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
  3. In the morning, preheat oven to 350 degrees F (175 degrees C).
  4. Bake for 20 to 30 minutes, until golden brown.
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Reviews 157

  1. 197 Ratings

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KEMom
3/11/2005

In all the time this recipe has been posted, I have never noticed that it says INSTANT butterscotch pudding mix. When I checked my recipe, it says not to use instant...so either I made this error when submitting the recipe or else allrecipes made the error. I have always used the cook and serve butterscotch pudding mix (and always JELLO brand as well). I hope that will maybe help some of you who have had trouble with the recipe turning out. I apologize and hope that you enjoy it. Thanks- Heidi

Heidi
12/29/2003

I have to apologize that I did neglect to include inverting the pan onto a foil lined cookie sheet after baking. This makes clean up much easier and the rolls more enjoyable. (you don't have to try to scrape the topping off the bottom of the pan that way! :) Thank you to all who tried it and I hope you all enjoyed it!

Ali
11/14/2005

My gramma made similar rolls to these when I was young. I used my homemade white bread dough to make these. I made a few changes: I increased the butter to 3/4 cup, melted it with the brown sugar, and spread it in the bottom of the 9 x 13 pan. Also, make sure you spray the sides of the pan very well, or else the rolls will stick. I sprinkled the pudding mix right on top of the butter/brown sugar, then sprinkled pecan pieces on top. Then I placed the rolls on top of all that, let them rise, then baked them. They turned out so good! Thanks!