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Butterscotch Bubble Loaf Recipe

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This recipe for Butterscotch Bubble Loaf is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 Rhodes Dinner rolls, thawed but still cold
½ box butterscotch pudding mix, non-instant
½ cup chopped pecans
½ cup brown sugar
½ cup butter
Directions:
Directions:
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling with pecans. Sprinkle remaining pudding mix over top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed. (Microwave about 1½ minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove the wrap. Bake at 350º for 30-35 minutes. Cover with foil for the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Number Of Servings:
Number Of Servings:
12 servings
Personal Notes:
Personal Notes:
Veloy says that you can make these a day ahead, cover and put in the fridge overnight to cook in the morning. Delicious!

 

 

 

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