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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is from one of my favorite cookbooks by KCTS Cooks a local TV station. This one is called Favorite Recipes and it is from a local viewer here in Gig Harbor, Washington. Marti says it is always a big hit and for variations she has used coconut pudding with rum and coconut extract. I haven't made it yet but there is no yeast needed and I'm yeast challenged. :) Cooking time does not include overnight rising. Ingredients:
1 cup almonds, chopped and divided |
14 rhodes frozen rolls |
1/2 cup butter, melted |
1/4 cup triple sec, grand marnier (or liqueur of your choice) |
1 teaspoon orange rind, grated |
1 teaspoon cinnamon |
3/4 cup brown sugar |
1/2 teaspoon salt |
1 teaspoon vanilla |
1/4 cup golden raisins or 1/4 cup dried cranberries |
1 (3 1/2 ounce) package instant butterscotch pudding mix (not diet) |
Directions:
1. Spray your favorite Bundt pan with nonstick spray, and sprinkle with 1/2 cup chopped almonds or nuts of your choice.
2. Place about 14 frozen Rhodes bread dough rolls on top.
3. In a bowl mix melted butter, Triple Sec, orange rind, cinnamon, brown sugar, salt, vanilla, another 1/2 cup chipped toasted almonds and golden raisins.
4. Pour over the frozen rolls.
5. Finally sprinkle butterscotch pudding over the top and let rise overnight.
6. In the morning preheat oven to 350 degrees and bake for about 40 minutes. Cover with foil the last few minutes if browning too quickly.
7. Invert to serve.
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