Wake up to the smell of freshly baked cinnamon rolls -- you won't believe how easy it is

Easy, gooey cinnamon rolls

Once you’ve had a bite of these, you’ll want more and more and . . .   These are the best breakfast rolls you will ever have.

I’ve made this recipe a hundred times, and there isn’t anyone who doesn’t exclaim over them and want the recipe. In fact, that’s how I came upon it myself; a friend made them – and I was forever hooked.

The preparation time is minimal and takes place the night before. In the morning you just literally pop them in the oven, and when the wonderful smell wafts through the house, they are done.

Cinnamon Rolls
15 – 20 frozen rolls (I use Rhodes White Texas rolls)
1 small box vanilla pudding (not instant)
½ cup brown sugar
½ tsp. cinnamon
½ cup butter (melted)
½ cup pecan pieces (optional)
Grease bundt pan or tube pan. Arrange frozen rolls around the bottom of the pan (do not pile them) – sprinkle with pecan pieces. In small saucepan, melt butter – remove from heat and add the pudding powder, brown sugar, and cinnamon, stir well. Pour warm mixture over the frozen rolls. Cover with a towel and let sit on the counter overnight. In the morning, put the pan in an oven preheated to 350 degrees. Bake for 25 minutes or until brown on top. While still warm, invert onto a plate.

Lesson learned: I LOVE the butter/pudding mixture, so I doubled it one time and poured it all over the rolls prior to putting them in the oven. After I was able to get the smoke detector to shut off, and got the smoke cleared from the kitchen, I realized that any extra “sauce” shouldn’t be added to the baking pan, but should be cooked on the stove and served on the side . . . sigh, embarrassing to admit, but worth sharing.