Recipe by MacChef
Very easy and fun recipe that kids love. Plan ahead to allow the bread to rise.
Top Review by JPsBarbie
This is one of my son's all time favorites. The recipe I use is pretty much the same but the technique of preparation is way different. I use 12 frozen rolls (Rhodes usually) and allow them to partially defrost (just enough to easily cut them in half.) I mix the pudding, brown sugar, and cinnamon together (I don't use white sugar) I then dip the rolls in the melted butter and roll them in the pudding mixture and layer them in a PAM sprayed bundt pan sprinkling any remaining butter or pudding mix on top of the last layer. If I am prep-ing this the night before (which I recommend) I loosely cover it with plastic wrap and let sit on the counter to raise. In the morning the dough will almost fill the pan. Be careful when inverting the baked rolls on the plate the sticky syrup really burns. (Done it a few times.) I prefer these while they are still very warm. My son likes them at any temperature!
- 24 ounces frozen yeast dinner roll dough
- 1 cup brown sugar, packed
- 1 (3 1/2 ounce) package instant butterscotch pudding mix
- 1⁄4 cup white sugar
- 2 teaspoons ground cinnamon
- 1⁄2 cup pecans or 1⁄2 cup walnuts
- 1⁄2 cup butter, melted
Directions See How It's Made
- The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together.
- Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used.
- Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.