Gooey Caramel Rolls

For this weekend, I wanted to post one of my favorite decadent breakfasts.  These rolls are simple to make and are so incredibly rich and oh, so ooey-gooey delicious! Serve with an icy-cold fruit salad, and you'd think you were in heaven!

Ingredients:

16 Rhodes frozen dinner rolls
1 c. lightly packed brown sugar
1/2 package Jello cook-and-serve butterscotch pudding
1/2 stick melted butter
1/4 c. grandulated sugar
1 T. cinnamon
1/2 c. chopped pecans

Directions:

Mix sugar and cinnamon. Grease bundt pan well with cooking spray. Place frozen rolls in pan. Sprinkle brown sugar and dry pudding mix over rolls. Pour melted butter over top, then sprinkle with cinnamon/sugar mixture and nuts. Cover TIGHTLY with foil. Let set out overnight. The next morning, bake at 350 degrees for 30-45 minutes. (In case of spill-over, put the pan on top of a cookie sheet to catch those drips. Trust me.  Let's just say that burned-on caramel is a pain to clean out of your oven!) Flip upside down on top of foil and serve. 

Side Note: The sugar and butter turn into this sticky rich bit of caramel goodness that is awe-inspiring, I tell ya!

Here's the fruit salad ~ This is so colorful and pretty ~

Fruit Salad

Mix together:

1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
black seedless grapes
sliced strawberries
1 Granny Smith apple, chopped
1 bananna, sliced

For extra decadence, drizzle a teeny bit of Eagle-Brand sweetened condensed milk over the top.
If you want to be "good", a dollop of vanilla yogurt is tasty, too!