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Overnight Breakfast Rolls

Overnight Breakfast Rolls
Overnight Breakfast Rolls
3.8 / 5  (10 votes, 5 reviews )

Looking for a fun breakfast idea? Try these Overnight Breakfast Rolls a deliciously-sweet recipe from Joleen, one of our consumers in Council Bluffs, Iowa.


Prep Time: 5 min (not including thaw time)
Bake Time: 25-30 min
Servings: 12
Skills: Beginning


Ingredients

  1. 12 Rhodes Yeast Dinner Rolls
    3 tablespoons butter, melted
    1 cup brown sugar
    1/2 pint whipping cream

Instructions

Combine butter and brown sugar and spread over the bottom of a sprayed 9x13-inch baking pan. Place frozen rolls over the brown sugar mixture evenly in 3 rows of 4. Pour the whipping cream over the top of everything. Cover with sprayed plastic wrap and let sit out overnight to rise (kitchen must be cool).

* Remove wrap and bake at 350°F 25-30 minutes. Remove from oven and let cool in pan for 15 minutes, then invert onto serving platter.

*Overnight may be too long in some kitchens.

(5) Comments


Overnight Breakfast Rolls
Caroline said on Nov 04, 2009
I had high hopes for this recipe, but the texture of the finished product is not pleasant. I followed the directions exactly. I hoped that the brown sugar mixture would be gooey and sticky, but instead it was a curdled, disgusting mess. The bottoms were soggy and just unpleasant. My kitchen was cool, too.
Overnight Breakfast Rolls
Elizabeth said on Sep 16, 2010

I have changed this recipe just a bit by adding a sprinkle of cinnamon to the brown sugar and butter, and layering chopped pecans before placing the frozen  dough. This is our family's Christmas morning special  treat!

Overnight Breakfast Rolls
Jennie said on Nov 29, 2010

I made these for a womans breakfast and everyone flipped out! Super good. I did refrig mine overnight.

Overnight Breakfast Rolls
josie said on Dec 25, 2013
These breakfast rolls are the best ever, my family love them . I make them quite often b/c ey are easy to make and very good.
Overnight Breakfast Rolls
josie said on Jan 07, 2016
I still make them often for my grandchildren. they love them. But for the adults I sometimes add either pecans or raisons on the brown sugar mixture.