Decadent Overnight Almond Sweet Rolls
Indulge in these luscious Decadent Overnight Almond Sweet Rolls, inspired by a cherished recipe from the KCTS Cooks cookbook. Hailing from a local viewer in Gig Harbor, Washington, this delightful treat is perfect for breakfast or brunch gatherings. With a unique twist that requires no yeast—perfect for those less confident in their yeast-handling skills—these rolls are sure to impress. The combination of warm, buttery flavors infused with nutty almonds and a hint of orange zest will create an irresistible aroma as they bake. Plus, the addition of butterscotch pudding mix gives these rolls a creamy, sweet texture. Prepare them the night before and wake up to a warm, scrumptious treat ready to share with family and friends.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Chopped almonds
1 cup (divided, use 1/2 cup for the bottom of the pan and 1/2 cup for the filling)
Frozen Rhodes rolls
14 (do not thaw beforehand)
Butter
1/2 cup (melted)
Triple Sec or other liqueur
1/4 cup (you can also use Grand Marnier)
Orange rind
1 teaspoon (grated)
Cinnamon
1 teaspoon (ground)
Brown sugar
3/4 cup (packed)
Salt
1/2 teaspoon
Vanilla extract
1 teaspoon
Golden raisins or dried cranberries
1/4 cup
Instant butterscotch pudding mix
1 (3.5 ounce) package (not diet type)
Instructions
1
Start by generously spraying your favorite Bundt pan with nonstick cooking spray. Evenly distribute 1/2 cup of chopped almonds (or your choice of nuts) at the bottom of the pan.
2
Next, carefully arrange 14 frozen Rhodes rolls in a single layer on top of the nuts in the pan.
3
In a separate mixing bowl, combine the melted butter, triple sec (or your preferred liqueur), grated orange rind, cinnamon, brown sugar, salt, vanilla extract, the remaining 1/2 cup of chopped almonds, and golden raisins. Mix thoroughly until well combined.
4
Pour this delightful mixture evenly over the arranged rolls in the Bundt pan.
5
Sprinkle the contents of the butterscotch pudding mix over the top of the rolls, ensuring an even distribution.
6
Cover the Bundt pan with plastic wrap or a clean kitchen towel, allowing the mixture to rise in the refrigerator overnight.
7
In the morning, preheat your oven to 350°F (175°C).
8
Bake the rolls for approximately 40 minutes, or until they turn golden brown. If the rolls are browning too quickly, cover them loosely with aluminum foil for the last few minutes of baking.
9
Once baked to perfection, carefully invert the Bundt pan onto a serving plate to release the rolls, allowing the gooey topping to cascade down. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Overnight Almond Sweet Rolls?
They are a breakfast or brunch treat featuring frozen rolls, chopped almonds, orange zest, and a butterscotch pudding glaze that rises overnight in the refrigerator.
Does this sweet roll recipe require yeast?
No, this recipe is unique because it requires no yeast handling, making it ideal for those less confident in their yeast-baking skills.
What type of rolls should I use?
The recipe specifically calls for 14 frozen Rhodes rolls.
Should I thaw the frozen rolls before starting?
No, you should use the frozen rolls without thawing them beforehand.
What kind of pan is needed for this recipe?
A Bundt pan is used to bake these sweet rolls.
How do I prepare the Bundt pan?
Generously spray the Bundt pan with nonstick cooking spray and distribute 1/2 cup of nuts at the bottom.
How many almonds are needed in total?
The recipe requires 1 cup of chopped almonds, used in two separate parts.
How should the almonds be divided?
Use 1/2 cup of almonds for the bottom of the pan and the other 1/2 cup for the filling mixture.
What provides the citrus flavor in the rolls?
The citrus flavor comes from one teaspoon of grated orange rind and optional Triple Sec or Grand Marnier.
What kind of liqueur can I use?
You can use Triple Sec, Grand Marnier, or any other preferred liqueur.
What type of pudding mix is used?
The recipe calls for one 3.5-ounce package of instant butterscotch pudding mix.
Can I use diet butterscotch pudding mix?
No, the recipe specifies that you should not use the diet type of pudding mix.
What dried fruits can be added to the rolls?
You can use 1/4 cup of golden raisins or dried cranberries.
How much brown sugar is required?
The recipe uses 3/4 cup of packed brown sugar.
How long should the rolls rise?
The rolls need to rise in the refrigerator overnight.
What temperature should the oven be?
Preheat your oven to 350°F (175°C) before baking.
How long do the rolls bake?
Bake the rolls for approximately 40 minutes or until they turn golden brown.
What should I do if the rolls brown too quickly?
Cover them loosely with aluminum foil for the final few minutes of baking.
How should the rolls be removed from the pan?
Carefully invert the Bundt pan onto a serving plate so the topping cascades down.
Should these rolls be served hot or cold?
They are best served warm.
What is the origin of this recipe?
This recipe was inspired by the KCTS Cooks cookbook and shared by a viewer from Gig Harbor, Washington.
Is vanilla extract used in the recipe?
Yes, one teaspoon of vanilla extract is added to the filling mixture.
How much butter is used?
The recipe calls for 1/2 cup of melted butter.
What spices are included in the recipe?
The recipe includes one teaspoon of ground cinnamon and a half teaspoon of salt.
When is the pudding mix added?
The pudding mix is sprinkled over the top of the rolls after the liquid mixture has been poured over them.
Can I use different nuts instead of almonds?
Yes, you can substitute the almonds with your choice of other nuts.
How are the rolls arranged in the pan?
Arrange the 14 frozen rolls in a single layer on top of the nuts in the Bundt pan.
What should I cover the pan with while it sits overnight?
Cover the pan with plastic wrap or a clean kitchen towel.
What texture does the butterscotch pudding provide?
It gives the rolls a creamy, sweet texture and forms a gooey topping.
How many ingredients are in this recipe?
There are a total of 11 ingredients used in this recipe.