Recipe from Lorilyn Glenn
½ C chopped nuts (pecans)
18 frozen Rhodes rolls
1 pkg. butterscotch pudding powder (non-instant, cooking only)
½ C (1 stick) butter
¾ C brown sugar
1 tsp cinnamon
Make these the night before and bake the following morning. Lightly grease a Bundt cake pan. Melt 1 stick of butter, then add brown sugar and cinnamon, stir together and set aside. Sprinkle ½ c. nuts in the Bundt pan. Place Rhodes rolls around pan (no more and no less than 18). Sprinkle one package of cook butterscotch pudding evenly on top. Pour the cooled cinnamon and sugar mixture over the rolls. Let stand overnight, covered with plastic wrap. Bake the next morning at 350 F for 20-25 minutes. Remove from oven, cover with aluminum foil for 15 minutes. Invert onto plate and enjoy!
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