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“A delicious guilty pleasure for breakfast, brunch or dessert. This is a recipe from my friend Shannon and his family. Be sure avoid instant pudding mix, because it will ruin the caramel mixture. Get the slow-cook kind instead. The bread dough can be found in the freezer aisle.”
12 rolls

Ingredients Nutrition


  1. At least 8 hours prior to preparation, move the bread dough to the refrigerator to thaw. The dough must be fully pliable at the time of preparation.
  2. Cut the butter into eight tablespoons-size pieces and melt in a medium saucepan over low heat. After half the butter has melted, stir to speed the process.
  3. As soon as the butter is completely melted, stir in the brown sugar, cinnamon, pudding mix and milk. Continue stirring until the mixture becomes smooth and uniform in color, adding more milk if necessary then remove from heat.
  4. Layer a 9x13 baking pan with aluminum foil. If using pecans, sprinkle them evenly on top of the foil. Tear one loaf of the bread dough into 12 equally-sized pieces. Gently roll each piece until its about the size of a golf ball. Evenly-space the balls of dough in rows the foil-lined pan.
  5. Pour the caramel mixture evenly over the dough balls. As you did previously, tear the second loaf of bread into 12 pieces, roll into balls and gently press them on top of the 12 pieces already in the pan.
  6. Place the pan in a warm place and allow the dough to rise until it has approximately doubled in size. Meahwhile, heat the oven to 350 degrees.
  7. Place the pan in the oven and cook for 30 minutes.
  8. Remove from the oven and allow to cool for approximately 15 minutes. Cover the pan with foil then a dish towel for support and invert. Remove the pan and foil lining, now on top of the rolls, and serve warm.

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