Butterscotch pudding and frozen dough balls are the foundation of this Gooey Roll Ring recipe. This has been passed down through the ages. Or at least ever since boxed pudding mixes came into being! I received this recipe from my Great Aunt Faye when I was in my early teens. Resurrected for a Christmas brunch in December, I had forgotten how decadent it is and reminded when it received rave reviews!
This Gooey Roll Ring Looks Fancy
…but it’s deceptively easy to make! Just a few ingredients, easy steps to follow, and a quick pre-bedtime assembly. The sweet, saucy mixture turns simple dinner rolls into delectable sticky buns. Once prepared for overnight rising, the rolls will be wading in the sauce and looking enticingly nutty. Cover with plastic wrap that has been sprayed with non-stick spray. Set the pan in a warm place overnight.
By morning, the rolls will have risen and look quite harmless. But believe me, all the wonderful gooey sauce is under there. Simply preheat the oven and pop it in for 25 minutes while you take a shower or prepare a side dish.
Gooey Roll Ring For Weekend Mornings, Anyone?
Once the rolls have cooled slightly, invert the pan onto a large platter for the delectable unveiling of why this recipe is called Gooey Roll Ring. Scoop the excess sauce onto any edges where it’s missing and watch it be devoured! The ease of making this treat makes for a good holiday morning breakfast. Serve it alongside your favorite way to prepare eggs or with a fruit salad.
Try these options:
Some of these may redeem the calories in the rolls more than others!
Gooey Roll Ring
- Bundt pan
- 1/2 c nuts pecans or walnuts, chopped
- 6 T butter or margarine
- 3/4 c brown sugar
- 1 package butterscotch pudding cook and serve, NOT instant
- 1/4 c milk or cream
- 18 each frozen dough balls (like Rhodes brand) Use 12 if Texas rolls
- Prepare just before bed the night before you are baking these rolls.
- Thoroughly spray or grease bundt pan.
- Chop nuts and sprinkle into bottom of pan. Place rolls on top of nuts, arranging however they fit.
- In a small saucepan, melt margarine or butter.
- Remove from heat and add brown sugar and butterscotch pudding mix to saucepan. Whisk until thoroughly combined.
- Add milk or cream and stir in thoroughly. Pour over rolls.
- Spray non-stick spray onto plastic wrap and loosely cover the pan. Place a towel on top and set in a warm place overnight.
- In the morning, the rolls will have risen way above the rim of the pan. Preheat the oven to 325°.
- Remove the plastic wrap and place the pan onto a sheet pan and bake for 25 minutes. Cool slightly before removing from pan so ring stays together.
- Once you can handle the pan, place a large platter on top of the rolls and invert the pan so the entire ring comes out onto the platter.
- If the rolls have risen significantly, there may be dry portions on the bottom. Spoon the extra sauce onto the outside edges.
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