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Breakfast Pull Away Rolls


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 cup firmly packed brown sugar
1 (3-ounce) package vanilla pudding mix
1/2 cup chopped pecans
1/4 cup melted butter or margarine
1 package (25-ounce) frozen yeast roll dough, thawed


Combine first 4 ingredients; stir until all ingredients are moistened. Spoon half of mixture into a greased 10-inch Bundt pan. Arrange roll dough portions over pudding mixture. Spoon remaining pudding mixture on top. Cover tightly and chill overnight, or 8 to 12 hours. When ready to bake, take out of the refrigerator and let stand at room temperature 20 minutes. Uncover and bake at 350° for 20 minutes. Cover with aluminum foil; bake an additional 10 minutes or until done. Let stand 5 minutes; invert onto serving plate. Serve breakfast rolls warm.


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