Butterscotch Breakfast Ring
- 20 frozen rhodes dinner rolls
- ½ pkg. butterscotch pudding (not instant)
- ½ cup chopped pecans
- ½ cup butter
- ½ cup brown sugar
- ½ tsp. cinnamon
- Grease a bundt pan.
- Melt butter & brown sugar over medium-low heat. Set aside.
- Put frozen rolls in the bundt pan.
- Sprinkle with the pudding powder, cinnamon & nuts.
- Last, pour butter & sugar mixture over the rolls.
- Cover with foil & set on counter overnight.
- Bake at 350 for 30-35 min.
- Let set for a few minutes then turn onto a plate & serve!
If the top starts to get too brown, cover with the foil for the last 5-10 min.
Recipe by Baked in AZ at http://bakedinaz.com/butterscotch-breakfast-ring/
3.2.2925