18 Rhodes yeast rolls, frozen
1 package butterscotch pudding (the cook kind, not instant)
1/2 cup butter, melted
2 Tablespoons cinnamon
1/2 cup brown sugar
1 cup pecans, chopped
Generously butter a Bundt pan. Place frozen rolls evenly into prepared pan. Pour dry pudding mix evenly on top of frozen rolls. Melt butter in small bowl, then add cinnamon, brown sugar, and chopped nuts. Pour on top of rolls. Cover tightly with greased Saran wrap and place on the counter overnight. In the morning, uncover pan and bake at 350 degrees F. for 30 minutes; remove from oven, cover with foil and bake another 10-15 minutes. Remove from oven and invert onto serving platter. Serve warm.
*This is a great recipe for when you have overnight guests, you just whip it together before you go to bed and then bake it when you get up!*
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