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BUBBLE BREAD Recipe

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This recipe for BUBBLE BREAD, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reid Daffer
Added: Thursday, June 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
24 FROZEN DINNER ROLLS
1 C. BROWN SUGAR
1 (3 3/4 OZ.) BOX REGULAR BUTTERSCOTCH PUDDING
1/4 C. GRANULATED SUGAR
1 tsp. CINNAMON
1/2 C. CHOPPED PECANS
1/2 C. MELTED BUTTER OR MARGARINE

Directions:
Directions:
GREASE AND FLOUR BUNDT PAN. PLACE FROZEN ROLLS IN PAN.
MIX BROWN SUGAR AND PUDDING MIX, SPRINKLE OVER ROLLS.
MIX GRANULATED SUGAR AND CINNAMON, SPRINKLE OVER TOP.
SPRINKLE PECANS NEXT. POUR MELTED BUTTER OVER PECANS.
PLACE ON CABINET OVER NIGHT. DO NOT COVER.
NEXT MORNING, BAKE AT 350 DEGREES FOR 30 MIN. LET SIT IN PAN 10-15 MIN. THEN TURN OUT ON SERVING PLATE. SLICE OR PULL APART.

Preparation Time:
Preparation Time:
OVER NIGHT

 

 

 

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