Friday, January 7, 2011

Butterscotch Rolls

These were a traditional Christmas breakfast in my husband's family, and trying them for the first time may or may not have swayed my decision to marry him ;) They are truly heaven-sent! And they are too good to eat just once a year! We don't normally eat breakfast at our house during the week, so we save these yummies for the weekend when we have plenty of time to enjoy them.

16-18 Rhodes frozen rolls
1/2 C butter--melted
1 pkg. cook & serve butterscotch pudding (it must be cook & serve. Instant won't work!)
1-2ish C. brown sugar
1/4-1/2 tsp. cinnamon

Place rolls in a bundt pan (spray well with Pam first), and top with half (1/4 C) of your melted butter. Coat rolls with brown sugar. I was told that saying "there is no measurement" is very unhelpful, so I said 1-2ish cups. You want to be generous with your brown sugar--I do a few handfuls. Next, sprinkle the whole box of unprepared pudding on top of the brown sugar, sprinkle with cinnamon, and top with the rest of the melted butter. Cover (I use plastic wrap or a towel) and let sit over night. In the morning, bake at 350* for 20-25 minutes. I like to cook them for closer to 25 so that the bottom rolls are cooked thoroughly. Flip pan upside down onto a plate/platter, and eat warm.
Yum! My mouth is watering just thinking about these! I think we'll have them for a weekend breakfast, and I hope you will too!
Happy Friday!


Shauna said...

Wow! Your presentation looks awesome:) I hope I have some butterscotch pudding in my cupboard because these look delicious!!!

fivecutekids said...

Hi girls, My name is Carrie Whiting. I work for Rhodes Bake-N-Serv. thank you for this great picture and post. Do you mind sending me your email, we would love to connect with you.
Thanks again and hve a great day. Carrie

Barbara said...

We make these in a dutch oven when were camping, they are so yummy!