April 28, 2009

Butterscotch Bundt Rolls

1/2 C chopped pecans
18 frozen Rhodes Rolls
1 {3.4 oz} pkg cook-n-serve butterscotch pudding {not instant}
1/2 C packed brown sugar
1/2 C melted butter

Sprinkle pecans in bottom of bundt pan.
Place frozen rolls on top.
Sprinkle pudding and brown sugar on top then drizzle butter ove it all.
{If you want, you can combine the butter, pudding, and brown sugar all together, then pour it over. Either way works.}
Cover pan with a dish towel and let it rise overnight. In the morning, bake at 350 degrees for about 25 minutes. Cool 5 minutes and invert onto serving plate.
note: if you use more than 18 rolls it bakes up too high and oozes all over your oven. I've seen a recipe call for 24 rolls...DON'T DO IT!

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