Butterscotch Breakfast Rolls


24 frozen dinner rolls
1 stick butter
3/4 cup packed brown sugar
1 tablespoon cinnamon
1 package dry butterscotch pudding (not instant)


Spray a bundt pan with oil. Line with frozen rolls. Melt butter, brown sugar and cinnamon. Spoon ½ mixture over 12 rolls. Sprinkle on ½ package pudding mix, sprinkle with nuts. Repeat layers. Cover and let sit out overnight (maximum 8-10 hours). Bake at 350 degrees for 20-25 minutes. Add foil under and over rolls to prevent spills and excess browning. Check every 5 minutes.


24 rolls

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