Monday, January 9, 2012

Butterscotch Breakfast Rolls

Easy. Delicious. Prepared the night before...Fancy breakfast with little effort! One of my favorites when entertaining company! {And my kids go crazy over this!}

Butterscotch Breakfast Rolls
18 frozen Rhodes dinner rolls
1 (3 3/4 oz) butterscotch pudding (not instant)
1 tsp cinnamon
1/2 cup chopped pecans
3/4 cup brown sugar
1 cube butter, melted

Put frozen rolls in greased bundt pan. Sprinkle dry pudding over the rolls; sprinkle rolls with brown sugar, cinnamon and pecans. Pour melted butter over rolls. Cover with foil and let sit overnight. DO NOT REFRIGERATE. When ready to bake, leave foil on and bake in preheated oven at 350 for 30 minutes. Hint: Place a cookie sheet under the bundt pan...the mixture sometimes boils over.

1 comment:

  1. No instant pudding? Then what do you mean sprinkle dry?

    ReplyDelete