This Bubble bread has been a family tradition of mine growing up that we feast upon Christmas morning that I have carried on into my new family (that consists of me an my wife, Randee). It is a wonderfully sweet, sticky, and perfect “bubble bread” to eat for any occasion, but especially, Christmas morning. Very easy! Make it with cinnamon, brown sugar, butter, frozen yeast rolls, and possibly some Marishino cherries or pecans and you got yourself an amazing looking and tasting breakfast.

1 & 1/2 sticks of butter

1/2 brown sugar

1 Cup white sugar

1 tbsp cinnamon

1 package of frozen bread rolls (frozen balls of rolls in a bag)

Prepare:

Melt only 1/2 a stick of the butter and mix it with the 1/2 of brown sugar.

Pour this into the bottom of an ungreased bundt pan. Add some marishino cherries or pecans here if you wish. 

Mix white sugar and cinnamon in separate bowl. Melt 1 stick of butter. 

Take the frozen bread rolls and roll each one in the melted butter, then into the cinnamon sugar. Place each cinnamony roll and place into bundt pan and LAYER. 

DON’T DO TOO MANY ROLLS or this might happen: 

Let raise overnight (do not refrigerate).

Next morning bake at 350 for about 30 minutes. Cool briefly and invert pan onto a cool looking platter, look at it, take pictures, and then devour!