Thanksgiving Breakfast Rolls

Thanksgiving Breakfast Rolls

by Shauna Webb

 

We have a pull-apart breakfast rolls tradition in our house for Thanksgiving morn. My kids count on them every year. While we watch the Macy’s Thanksgiving Day Parade everyone wears flannel jammie pants and drinks coffee (or cocoa). We sit, and eat, and drink…enjoying the smells of the future feast as they begin to waft through the house. Last year, we decided to kick it up a notch, and *BAM!* It was A-MA-ZING!

Introducing…..

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Thanksgiving Breakfast Rolls

Here’s what you’re going to need:
  • Bundt OR tube pan
  • Non-stick cooking spray
  • a covering to let the rolls rise (damp tea towel, plastic wrap, etc.)
Ingredients:
  • 1 bag frozen Rhodes rolls (20 ct)
  • 1 large pkg. Jello cook and serve pudding (vanilla OR butterscotch)
  • 1 1/2-2 c. chopped pecans
  • 1 c. real bacon crumbles (I use Kirkland brand from Costco)
  • 1/2 c. brown sugar
  • 1/2-1 tsp. cinnamon (optional)
  • 1/2 c. maple syrup
  • 1/2 c. butter, melted

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Directions:
  • The night before; GENEROUSLY grease a tube or bundt pan. (I use spray coconut oil and I line an angel food cake tube pan with foil to keep the butter from oozing out).
  • Melt butter, and mix with maple syrup.
  • Sprinkle about 3/4 cup chopped nuts into the bottom of the greased pan.
  • Add approx. 1/2 cup bacon crumbles on top of nuts.
  • Mix 1/4 c. brown sugar, 1/2 tsp cinnamon (if using) and sprinkle into bottom of pan over nuts and bacon.
  • Place the frozen rolls into the pan around and on top of each other over the nuts/sugar/bacon mix.
  • Sprinkle the dry pudding mix over the rolls, then sprinkle remaining brown sugar over the pudding mix.
  • Sprinkle remaining 3/4 cup chopped nuts and 1/2 cup bacon over the brown sugar.
  • Drizzle the melted butter/syrup mixture over all.
  • Cover with a damp tea towel, or place a piece of plastic wrap that has been sprayed with non-stick spray very loosely over the top (but don’t secure/wrap).
  • Allow to rise overnight at room temperature or about 8-10 hours.
  • Preheat oven to 350 degrees F.
  • Bake for 22-25 minutes (baking times vary, so watch closely), until gold and bubbly!
  • Remove the pan from oven and allow to cool for 5 minutes.
  • Turn the pan over and invert onto a serving plate.
  • Serve by pulling apart chunks with a fork. Or your fingers. Or whatever. I won’t judge!
~Happy Ooey-Gooey Thanksgiving Breakfasting from our home to yours!~

 

Shauna Webb lives in Nampa, ID with her husband Casey (an OR nurse), and their four “Little Women.” After teaching middle school and high school English, the Lord called Casey and Shauna into homeschooling, and they’re in their tenth year of this great adventure! Shauna is a Jesus-following wife, mother, “Suzie-Makeover,” homeschooling, coffee-drinking, chocolate-eating, laughter-loving, aspiring Proverbs 31 “Jill of all Trades.” You can join Shauna as she embarks on a pilgrimage to transform her life from the inside out, seeks to be a faithful keeper of home and hearth for the glory of God (while keepin’ it real!) at Mosaic Motherhood.  

Committed to helping parents fulfill their God-given right and responsibility to educate their own children.