Prep 8 hrs
Cook 30 mins
These should be illegal they are so darn delicious! --- for 16 rolls I suggest to use only a tube pan and do not use one with a removable middle, you could use a bundt pan but you will need to reduce the amount of yeast rolls to about 12 or they will rise over your bundt pan --- make certain to generously grease your pan, I use my Pan Release, Professional Pan Coating (Better Than Pam Spray!) nothing will stick with this! --- start this the night before there is an overnight rising time -- do not use instant pudding for this :)
- 16 unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan)
- 1 (3 ounce) packageregular butterscotch pudding mix (do not use instant)
- 1⁄2 cup packed brown sugar
- 1 1⁄2 cups chopped pecans or 1 1⁄2 cups walnuts
- 1⁄2 cup melted butter
- 1⁄2-1 teaspoon cinnamon (optional)
- The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
- If using the cinnamon mix with the melted butter.
- Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
- Place the frozen rolls into the pan around and on top of each other over the nuts.
- Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
- Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
- Drizzle the melted butter over all.
- To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
- Allow to rise overnight at room temperature or about 8-10 hours.
- Set oven to 350 degrees F.
- Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
- Remove the pan from oven and allow to cool for 5 minutes.
- Turn the pan over and invert onto a serving plate.
- Serve by pulling apart chunks with a fork.
Yum... this is a treat!
After making it the first time, I knew this would be a recipe we'll make again and again. I made note of a couple things to try "the next time around". We loved it the first time and even more the second.
This is what I did differently:
1) The second time, instead of using 12 rolls, I divided each of the 12 roll dough pieces into 4 and rolled each piece into a small ball. I mixed the brown sugar and pudding mix together. I rolled each ball in the butter, then in the pudding/brown sugar mixture. I added a couple more tablespoons of butter to the remaining butter, then added the cinnamon and poured it over the rolls (I didn't use cinnamon the first time, and for us, it was a necessary ingredient... a big improvement over not using cinnamon).
2) I used a metal baking pan (~9x13). This came out much better than the bundt and we really preferred it.
3) if you have a bread machine, and don't want to buy prepared roll dough, this is my roll dough recipe (we love it): http://www.food.com/recipe/best-bread-machine-roll-dough-493225
Thanks for another wonderful recipe... I have put recipes on here, and it's time consuming. How do you do so many! You are leaving your mark on the world of food and cooking. : )
Just ok for us. I would actually give this a 2 except that it was so quick and easy to put together, so I added a star. I understand these are supposed to be sweet, but I think these could have benefited from a bit of salt with the sugar to balance the sweetness a bit. I will probably make them again given their ease, but I think I'll add a bit of salt mixed in with the sugar and try them with vanilla pudding.
these are amazing! my kids and husband LOVE it. the first time i made it, they didn't have butterscotch pudding at the store..so i got the vanilla and they turned out perfect! since then i have used the butterscotch and i really can't say which one tastes better..both are divine. thanks for posting!!