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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Yummy breakfast or brunch addition Ingredients:
24 frozen white bread dough, thawed but still cold |
1 box non-instant butterscotch pudding mix |
1/2 cup chopped pecans, , optional |
1/2 cup margarine or 1/2 cup butter |
1/2 cup brown sugar |
Directions:
1. Grease a bundt pan.
2. Cut the rolls in half and roll in each in dry pudding mix.
3. Arrange in pan alternately with nuts.
4. Be sure to stack evenly as possible.
5. Sprinkle remaining pudding mix over the top.
6. Combine the brown sugar and butter together and heat until the butter is melted and syrup is formed.
7. Make sure it is stirred well.
8. Pour the syrup over the rolls.
9. Cover with greased plastic wrap (I use non-stick cooking spray) Let rise until double in size or even with top of bundt pan.
10. Remove wrap and bake at 350 deg.
11. F 30-35 minutes.
12. Cover with foil the last 15 minutes of baking.
13. Immediately invert onto a serving platter.
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