Caramel Breakfast Wreath

Vegetarian
Health score
6%
Caramel Breakfast Wreath
45 min.
8
556kcal

Suggestions


Start your morning on a sweet note with our delightful Caramel Breakfast Wreath! This charming dish is perfect for those who love to combine taste with a touch of elegance. Imagine a beautiful wreath made from warm, fluffy dinner rolls, generously drizzled with a luscious caramel sauce that will melt in your mouth. Topped with crunchy pecans, this brunch showstopper is sure to impress your family and friends.

The beauty of this recipe lies not just in its flavors but also in its simplicity. With only a handful of ingredients, many of which you may already have in your pantry, you can prepare this delightful wreath with minimal effort. Just set it up the night before, and let the dough rise while you sleep! This means you can awaken to the comforting aroma of freshly baked caramel rolls, making it an ideal choice for leisurely weekends or festive gatherings.

Whether you're celebrating a special occasion or simply treating yourself, the Caramel Breakfast Wreath is a crowd-pleaser and a delightful addition to any brunch spread. Its vegetarian-friendly ingredients ensure that everyone can enjoy this indulgent treat. So gather your loved ones around the table, pour some coffee, and get ready to dig into a breakfast that feels as special as a holiday feast!

Ingredients

  • 0.8 cup brown sugar packed
  • 0.5 cup butter melted
  • 3.5 ounce cook & serve butterscotch pudding mix 
  • 16  dinner rolls white frozen
  • cup pecans divided chopped

Equipment

  • frying pan
  • oven
  • kugelhopf pan

Directions

  1. The night before, sprinkle half the pecans in the bottom of a Bundt pan that has been sprayed with non-stick vegetable spray.
  2. Arrange dinner rolls on top of pecans; sprinkle with pudding mix.
  3. Mix brown sugar and butter together; pour over rolls.
  4. Spread remaining pecans over top.
  5. Place pan in a cold oven and let stand overnight to rise.
  6. In the morning, remove pan from the oven and preheat to 325 degrees. Return pan to oven; bake for 30 minutes.
  7. Turn pan upside-down onto a platter and serve.

Nutrition Facts

Calories556kcal
Protein6.2%
Fat42.32%
Carbs51.48%

Properties

Glycemic Index
7.5
Glycemic Load
0.06
Inflammation Score
-5
Nutrition Score
14.551739147176%

Flavonoids

Cyanidin
1.46mg
Delphinidin
0.99mg
Catechin
0.99mg
Epigallocatechin
0.77mg
Epicatechin
0.11mg
Epigallocatechin 3-gallate
0.31mg

Nutrients percent of daily need

Calories:556.04kcal
27.8%
Fat:26.78g
41.21%
Saturated Fat:9.44g
58.97%
Carbohydrates:73.29g
24.43%
Net Carbohydrates:68.64g
24.96%
Sugar:31.8g
35.33%
Cholesterol:30.5mg
10.17%
Sodium:626.4mg
27.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.83g
17.66%
Manganese:1.51mg
75.35%
Selenium:29.4µg
42%
Vitamin B1:0.46mg
30.87%
Iron:3.56mg
19.76%
Fiber:4.65g
18.6%
Vitamin B3:3.69mg
18.44%
Calcium:182.04mg
18.2%
Copper:0.3mg
15.24%
Vitamin B2:0.26mg
15.23%
Folate:55.23µg
13.81%
Phosphorus:131.66mg
13.17%
Magnesium:49.59mg
12.4%
Zinc:1.41mg
9.42%
Vitamin A:362.18IU
7.24%
Vitamin E:0.83mg
5.53%
Potassium:188.08mg
5.37%
Vitamin B6:0.1mg
5.14%
Vitamin B5:0.47mg
4.73%
Vitamin K:3.79µg
3.61%
Source:My Recipes