I knew we would have a busy morning this Sunday, so this recipe was perfect. All the prep work is done the night before. Sunday morning, all we did was bake and eat.
16 frozen white roll dough (still frozen)
1 (3.4 oz) package non-instant butterscotch pudding
1/2 cup packed brown sugar
2 teaspoons cinnamon
1/2 cup butter, melted
Arrange rolls in the bottom of a greased Bundt pan. Mix pudding, brown sugar and cinnamon. Sprinkle over rolls. Pour melted butter over rolls.
Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8-10 hours).
The next morning, remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap and bake for 25 minutes. Immediately invert pan onto a serving platter. Cool slightly and serve.
2 comments:
Hey! I found your blog! Love it...and we LOOOVE this recipe. It's a fave for Jeff. I have a q, though, how do you get the rolls not to "boil over," so to speak? Mine always rise about 4" above the top of the pan. Maybe I don't use a big enough pan? It's a little out of control when I make 'em, but they're still yummo!
Jacqui- We slept in a little, so the rolls rose for about 13 hours, they probably rose too much (but not 4" too much). I just measured my pan, it holds 12 cups of water. I have made a variation of this recipe that uses orange juice, orange zest, craisins and vanilla pudding: really yummy!
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