Cooking with Chef Bryan: Chocolate Caramel Pecan Rolls


Chocolate Caramel Pecan Rolls
Recipe Courtesy Chef Bryan Woolley


  • 12 Rhodes Texas rolls
  • 1 large box butterscotch pudding (cook and serve)
  • 1/2 cup melted butter
  • 2 cups chopped pecans
  • 1 cups semi sweet chocolate chips
  • 1 cup brown sugar
  • vegetable spray


Thaw the Rhodes Texas rolls out and roll 12 rolls into about 6 inch ropes.

Place the cook and serve butterscotch pudding into a large sealable bag.

Place the melted butter in a bowl and place the prepared rolls into the butter.

When the rolls are coated with butter, transfer them to sealable bag that the butterscotch pudding is in. Shake to fully coat the rolls.

Spray a 12 top muffin tin with vegetable spray and divide the pecans, chocolate chips and brown sugar between the muffing tins.

Remove the butterscotch coated rolls and rolls each roll up into a coil. Place each prepared rolls into the prepared muffin tins. Any excess pudding and butter should be sprinkled on top of the rolls.

Allow the rolls to double in size.

Preheat your oven to 350 degreeā€™s. Place the muffin tin onto a baking sheet and into the oven. Bake for approximately 25 minutes or until the rolls are golden brown.

Remove from the oven and invert the muffins onto a baking sheet so the hot syrup and chocolate drizzle down the muffin. Let the chocolate caramel pecan rolls cool completely. Serve and Enjoy!