I’m a firm believer in traditions, especially when it comes to the holidays.
Over the past couple of years, I’ve had to loosen the reigns on this philosophy. My parents no longer live in the house I grew up in. In fact, they don’t even live in the same city. My brother and sister-in-law have recently moved as well and Andrew and I reside in a completely different part of the country altogether. Friends have turned new chapters and childhood pets have sadly come and gone. Things have changed and this season is living proof of that.
I’m be spending the first portion of my winter break in Illinois with my boyfriend’s family and then flying back to Iowa on Christmas morning to be with mine. Sure, living rooms may look different and conversation might vary, but there are two things that will remain the same no matter where I am. I’ll always be surrounded by people who love me and my mom will always have a pan of caramel rolls baking in the oven.
While I can’t pack each of you into my suitcase and introduce you to everyone during my “Midwest Tour”, I can share this Stiles recipe. It isn’t anything special. It’s not a family dish that’s been passed down from generation to generation, nor has it won any kind of prestigious award, but amidst all the change, this is my constant. Bite after bite, this little slice of warm, gooey deliciousness reminds me of my ever-growing family and how truly blessed I am because of that. I hope you enjoy it as much as I do!
1 small bag of whole pecans
1 box of regular butterscotch pudding
24-pack of Rhodes frozen dinner rolls
1/2 cup of sugar
1 teaspoon of cinnamon
1/2 cup of butter
1/2 cup of brown sugar
1.) Place whole pecans in a greased bundt pan. Disperse the 24-pack of Rhodes frozen dinner rolls (we used a 6-pack because it was just the two of us) evenly throughout the bundt pan, directly on top of the pecans. Sprinkle 1 box of regular butterscotch pudding over the rolls.
2.) Combine 1/2 cup of sugar and 1 teaspoon of cinnamon in a separate bowl, then dust the mixture over the rolls that have already been sprinkled with the box of regular butterscotch pudding.
3.) Melt 1/2 cup of butter and 1/2 cup of brown sugar in a microwave safe bowl. Stir until is reaches a caramel-like consistency, then drizzle over the rolls.
4.) Cover the rolls with aluminum foil and let it rise overnight.
5.) Bake in the morning at 350 degrees for approximately 30 minutes.