Breakfast is my least favorite meal.  Oh don’t get me wrong, I love to eat breakfast food and prefer it over other entrees.  But, I {hate} deciding what to make.  Probably has something to do with the fact that I am not a morning person and would prefer to be in my warm bed.  But since my children desire to be fed each day, I must cook something!

Before I share two of my go-to breakfast recipes, let’s begin with a true story.

Bubble Rolls were supposed to be the recipe to serve our company for breakfast the next morning.  It is one of the easiest and most delicious breakfasts you can put together making it perfect for company.

Before I go on, let me explain one thing.  While I don’t typically keep premade foods in my pantry and freezer, Rhodes Rolls is one item that I do keep for those unexpected times when I need something yummy and easy.  They can be found in the freezer section near dinner rolls.

Back to the story.

So the evening before the company came for breakfast, I went to the freezer to retrieve the rolls. Then I ventured to the drawer to pull out the butterscotch pudding.  None.  Ugh.

With no other options at this point, I did what all great women do…I called my mom.  To no one’s surprise, my mom saved the day.  What she suggested was another great idea.

So today I will share with you not one but two recipes perfect for company, holidays, and days that don’t yield to a huge breakfast prep!

Cinnamon Rhodes Rolls

Ingredients: 
24 Rhodes Rolls
1/2 cup melted butter
1 cup sugar
4 Tablespoons cinnamon

Frosting or Glaze

Just to get your mouth watering, think cinnamon rolls here.   Roll each roll in melted butter followed by a cinnamon/sugar mixture and layer in a well greased bundt pan.   Sprinkle extra cinnamon and sugar on the rolls.  Cover with aluminum foil and then a towel to sit on the counter overnight or until rolls have raised even with the top of the pan.  Remove wraps.  Bake for 30 minutes at 350.  Immediately after baking, loosen the sides of the pan and invert onto serving plate.  Ice with your favorite frosting or glaze.

Rhodes Nut Rolls

Ingredients:
24 Rhodes Rolls
1/2 box or 1/3 cup butterscotch pudding (not instant)
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup nuts
1/2 t. cinnamon

Place rolls in well greased bundt pan.  Pour mixture over rolls.  Cover with aluminum foil and then a towel to sit on the counter overnight or until rolls have raised even with the top of the pan.  Remove wraps.  Bake for 30 minutes at 350.  Immediately after baking, loosen the sides of the pan and invert onto serving plate.

Note:  Many similar recipes call you to cut the rolls and then roll them in the dry pudding mix.  For me, this recipe is much simpler and tastes just as good. 

See more easy and yummy recipes from this blog.

Giveaway

I am super excited to give away the K-5th Grade Home Art Studio Curriculum!

Out of 496 entries, the randomly chosen winner is:

 

Please contact me within 48 hours using the winning email address and be sure to include your mailing address.   Thank you to everyone who entered and thank you to Lindsay at Home Studio Art for providing this giveaway.

And if you didn’t win this fabulous resource, you can view sample lessons and learn more on Lindsey’s website – www.officialhomeartstudio.com.  See free art lessons, example artwork, and find out more about her art curriculum.  Also follow Home Art Studio on Facebook.