This is genius breakfast — the kind you mix the night before in just a few minutes, then pull from the oven on Christmas morning, browned and glistening. It comes to you from my future mother-in-law, who is wise about Christmas breakfast and about simplicity in life.

Clearly, I need help with that.

RECIPE: Christmas Breakfast Monkey Bread

18-24 frozen Rhodes rolls

1 1/4 cups brown sugar, divided

1/2 cup butter, melted

1 1/2 teaspoons cinnamon

2 tablespoons powdered cook and serve butterscotch pudding mix

1/2 cup pecans, chopped, or slivered almonds — whatever nuts you have

The night before, place the frozen Rhodes rolls in a greased Bundt cake pan or an angel food cake pan. Sprinkle the rolls with 1 cup of the brown sugar, distributing the sugar as evenly as you can, and set aside. In a separate bowl, mix the 1/4 cup brown sugar, butter, cinnamon, butterscotch pudding mix, and pecans together. Pour or spoon this mixture over the frozen rolls. Cover with a kitchen towel and leave on the counter overnight.

In the morning, bake in a 350 degree oven for 30-40 minutes, and serve hot.

Don’t forget the butter — though even the one Christmas I did, we still ate it. Yes, it’s that good.