These Quick and Easy Spiced Maple Pumpkin Pull Apart Rolls are the perfect breakfast or brunch idea to serve your family or guests. Just six ingredients and 15 minutes of prep work are needed to prepare these rolls the night before. The next morning, they’re ready and waiting for you to bake and serve!
I’ll be honest. I’m not much of a morning person. Pre-children I’d sleep in until noon on Saturdays and it was glorious. Now if I sleep until 7:30 a.m., I consider it a luxury! Because of my not so sunny disposition in the morning, cooking breakfast as soon as I stumble downstairs is not my most favorite activity, but that doesn’t mean we have to have cereal. Especially when we might have overnight guests! No way! Instead, I’m all about breakfast plans that include prep the night before and that simply need a shove into the oven the next morning. Totally doable when bleary-eyed and no so busy tailed.
These Quick and Easy Spiced Maple Pumpkin Pull Apart Rolls are adapted from a caramel roll recipe that my mom always prepares when we visit. I don’t know about you, but there isn’t any other type of breakfast in my book than one full of carbs and this one is a perfect fit! With just 15 minutes of prep work the night before, these rolls are ready for the oven the next morning and 30 minutes later are on your table and ready to be devoured.
Ooey, gooey breakfast rolls that have been bathed in butter, brown sugar, pecans and the delicious spices associated with Fall. It’s a recipe for success! The best part is that I’ve taken a shortcut by using a ready to serve Spiced Maple Pumpkin Dip from my friends at Robert Rothschild Farm to give this breakfast treat a boost in flavor. For those of you taking notes, that means this recipe gets it’s quick and easy reputation because it utilizes frozen rolls, an amazing dip and just four other ingredients. A reputation well deserved!
Melanie Bauer
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 25 frozen rolls
- 9 tablespoons butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 13 ounces Robert Rothschild Farm Spiced Maple Pumpkin Dip
- 1 cup pecans, chopped
Instructions
- Spray a 10" tube pan with non-stick spray or oil and place frozen rolls in pan in a single layer.
- In a small saucepan over low heat, melt butter. Stir in brown sugar, cinnamon, Spiced Maple Pumpkin Dip and pecans.
- Remove from heat and pour evenly over rolls.
- Cover tightly with foil and allow to stand overnight on counter top.
- The next morning, preheat oven to 350 degrees.
- Bake for 30 minutes.
- Let stand 2 minutes before carefully inverting over large platter.
Have guests staying over for the holidays? This is the perfect breakfast or brunch idea to insure that you’re out of the kitchen and actually enjoying those that have come to spend time with you.
In my book, I’d make any day a holiday if it means that I could enjoy these rolls first thing in the morning!
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I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own. Thank you for supporting this sponsor that allows me the opportunity to create content, such as this, for Melanie Makes.
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