Orange Pecan Overnight Breakfast Bundt

On our seventh day of Christmas fun,

I'm sharing the perfect Christmas Brunch Recipe:

Orange Pecan Overnight Breakfast Bundt.

This breakfast ring is assembled the night before and baked in the morning. It's a time saver and perfect for Christmas morning when you don't want to be in the kitchen cooking forever.

This Orange Pecan Overnight Breakfast Bundt will be the perfect addition to your brunchy yumminess on Christmas or any day. Why spend the whole day in the kitchen when you can be hanging out with those you love?

This recipe was modified from one found in the Southern Living Christmas Cookbook.

For this recipe, you'll need:
- frozen bread roll dough {I used about 22 rolls out of a large package}
- 1 cup orange marmalade
- 1 tbsp. butter
- 1/2 cup chopped toasted pecans
- 1 cup brown sugar
- 1 tsp. cinnamon
- 2/3 cup butter, melted

To Prepare:
Allow your rolls to thaw, but not rise. Once they've thawed, you can begin your assembly.
Combine marmalade and 1 tablespoon of butter in a saucepan on medium-low heat. Mix until combined, allow to cool. Grease a 10-inch bundt pan and spread marmalade over bottom, followed by the pecans.
Stir together brown sugar and cinnamon in a small bowl. Dip each roll in the melted butter, then in the sugar mixture. Layer rolls in the bundt pan. Pour remaining butter over rolls and sprinkle with the rest of the sugar mixture.
Cover and refrigerate overnight. If dough has risen too much in the morning, just punch it down.
Bake at 350 for 40-45 minutes. Cool in pan for 10 minutes. Invert onto serving plate and serve warm.