When I was a teen, my aunt invited my cousins and me over to teach us a few things in the kitchen. I can’t say I’ve made homemade ravioli since that night, but I do regularly use her Asian sticky rice “recipe” and her recipe for cinnamon rolls. This is something of a semi-homemade treat, so it’s super easy. I took some rolls fresh from the oven to a friend’s for brunch last weekend, and they were pretty amazing.
First off, pour some pecans into a bundt pan. Then add in some frozen dinner rolls. I usually cram in about 12 of the 15 rolls in the package.
Sprinkle one package of butterscotch pudding mix over top the rolls. (DON’T use the instant!) And then sprinkle 1 teaspoon cinnamon over that.
In a saucepan, add 1 cup brown sugar and 1/2 cup (1 stick) butter. Stir over medium heat until melted and smooth, then pour it over the rolls. At this point, you can put them in the fridge to sit overnight and bake fresh in the morning, or you can go ahead and bake them now.
Bake the rolls at 350 F for about 30 minutes. Loosen the sides, then dump the whole thing upside down onto a serving plate. Enjoy!