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Ingredients
- 16 to 18 unbaked frozen dinner rolls
- 1 (3-ounce) package regular butterscotch pudding mix, not instant
- 1/2 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1 stick (1/2 cup) butter, melted
Directions
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
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By vegginout
Moscow TN
on January 27, 2012
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Oh my goodness! I work for the post office and everybody from Moscow TN office gives this recipe a Yum Yum!
By young_italian_momma
Plymouth, MI
on January 21, 2012
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i just made this for a MOPS (mother's of preschoolers meeting this morning and it was awesome!!! it was super easy to make and everyone kept getting up for seconds! my hubby saw the finished product before i left for the meeting and told me to make sure that if there were any leftovers to bring them home to him. of course, that didn't happen, so i told him that i will make it for breakfast tomorrow and half the recipe. i live in michigan and i was able to find rhodes white bake and serve rolls and cook and serve butterscotch pudding at meijer (they also carry the pudding mix at kroger as well in michigan. the only thing i will change for next time is to make sure to use a true bundt cake pan....it wasn't until i was making this recipe that i realized that i only had a tube cake pan. some of the yummy gooey-ness escaped out of the bottom instead of staying the pan. this recipe alone will make having a bundt cake pan worth it! i definitely will be making this again soon!
By Grace1228
Coral Gables, FL
on January 15, 2012
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Great recipe!! Very tasty and simple, and it looked so pretty, we had to take a picture!
I used Bridgford Parkerhouse Rolls. I was able to fit 16 of them in the bottom of my bundt pan, side by side, and they rose evenly. I made 2 changes to the recipe. I added cinnamon, and also mixed the brown sugar, pudding and cinnamon together before spreading it over the bread. The only problem I had was when I tried to flip it, but that was my fault because I waited 15 minutes, instead of the recommended 5.
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