This post is in partnership with McCormick
I am a nut about Christmas traditions.
Even today, I still make sure the garish Christmas ornament I made in third grade from a paper plate wrapped with red and green yarn to look like a wreath and sporting a photo of my Brownie Scout-buck-toothed grin hangs in its place of glory, in the same spot, every year, on my mom’s elegantly decorated Christmas tree.
When it comes to holiday traditions, it’s the little things that count.
For our family, one of the most revered traditions is our Christmas morning breakfast. In fact it’s so special, we only serve it once a year, and this Cinnamon Pecan Roll bundt breakfast treat is a favorite part of it.
I can’t remember even one Christmas as a kid that we didn’t have this cinnamon pecan bundt ring of sweet rolls. Every Christmas Eve, the last thing my mom would do before we went to bed was put the pecan rolls together to rise on the counter overnight.
“Don’t let me forget to make the pecan rolls,” was pretty much our signal it was time for us to get our little elfin’ booties to bed, close our eyes, and begin searching for visions of sugarplums so my mom Santa could put the presents around the tree.
I’ve been meaning to share this recipe on the bloggity blog for several years, so when McCormick asked me to share a holiday recipe with cinnamon included, I knew right away what it was going to be. I’m not sure where this family recipe originated, because my mom passed it along to me along with a bunch of other family favorites, including the other only-served-at-Christmas-time-treasure: my favorite Ham and Cheese Breakfast Casserole.
Later in life I discovered a few variations of this caramel clustered bread that some call sticky buns or monkey bread. But no matter what you call it, these pecan rolls will always be my signal that Santa is almost here.
This bundt pan roll recipe couldn’t be easier. Which means it also couldn’t be better.
It starts with a classic dinnertime shortcut many eat all year round for dinner, but work equally as well for serving an easy brunch sweet treat: Frozen dinner rolls.
The still-frozen rolls are loaded into a very well-prepared with cooking spray or buttered bundt pan. Care must be taken with this step as the caramel coating that’s created when baking will stick to the sides like nobody’s business if you don’t.
Chopped pecans add a caramel-crunch factor that lie on the bottom of the pan so that when inverted immediately after pulling from the oven, create a really pretty, stick to your fingers crunchy topping. I usually chop a few of the nuts really finely and sprinkle on the edges of the pan so they stick to the sides of the rolls as they rise.
When loading the bundt pan you might think, “Hey self! That pan sure doesn’t look very full, I should add a few more rolls.” Resist this temptation The rolls will rise to the tip top of the pan with exactly this number and you don’t want your rolls to overflow the pan.
The caramel base gets extra holiday flavor thanks to McCormick ground cinnamon added to melted butter and brown sugar then poured over the butterscotch pudding dusted rolls.
McCormick’s ground cinnamon is a favorite of kids and adults alike for its mild but distinct flavor. In the U.S. we mainly associate it with sweet dessert or brunch dishes, but it’s a favorite spice in savory dishes worldwide like North Africa, Spain, Mexico, and the Middle East.
But in breakfast and brunch rolls? I know you’ll agree that the cinnamon flavor is a holiday classic.
If you forget to make the rolls the night before to rise overnight (it happens) don’t despair! Prepare the rolls and place the bundt pan in the oven at 200 degrees for 1 hour then increase the oven temperature to 350 degrees F and bake.
One thing to note. Because all ovens heat differently, I check my rolls at about the 15 minute mark to see how toasty they’re getting up top. If they’re beginning to brown too much, I’ll spray a piece of aluminum foil with cooking spray and then lightly set it atop the rolls to shield them from the heat. No burned rolls for my family on Christmas morning!
Be sure to quickly turn out the rolls after pulling them from the oven while the caramel coating is still soft for the easiest way to remove the ring all in one piece from the bundt pan.
If I’m feeling extra cautious, I’ll use a knife to gently pry the rolls from the sides of the pan, but if I’ve done my job greasing the bundt pan, a quick rap-a-tap-tap of the bottom of the pan on the countertop does the trick to separate the caramel seal.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
- 1 cup chopped pecans
- 20 frozen dinner rolls
- 1 3.5 ounce package butterscotch pudding (not instant)
- 10 tablespoons butter
- 1 cup brown sugar
- 1½ teaspoons McCormick Ground Cinnamon
- Spray the bottom and sides of a non-stick bundt pan generously with cooking or baking spray. Sprinkle the nuts evenly on the bottom of the pan and lightly on the sides. Place the rolls on top of the nuts. Sprinkle the rolls evenly with the butterscotch pudding. Melt the butter and mix in the brown sugar and cinnamon then pour evenly over the rolls.
- Set the pan out in a non-drafty place overnight or for 6-8 hours. For a faster rise method, place the prepared bundt pan in the oven at 200 degrees F for 1 hour.
- Preheat the oven to 350 degrees F. Bake the rolls for 30 minutes, checking to see they aren’t browning too much on the top at the 15 minute mark. If they are, place a piece of cooking spray coated aluminum foil gently over the top of the rolls to shield them from the heat.
- Immediately turn out the rolls from the bundt pan and serve.
Hey, thanks for stopping by. Make it a great holiday and bake something good.
This post is sponsored by McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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