Ingredients
24 Frozen Rhodes Rolls (dinner rolls)
1 cup brown sugar
1 box butterscotch cook & serve dry pudding mix not instant
1/4 cup sugar
1 tsp cinnamon
1 stick butter, (not margerine)
pecans or walnuts, chopped, optional
Preparation
Right before going to bed, or 10 pm, sprinkle pecans or walnuts (optional) into a greased Bundt pan, (I use Pam cooking spray), then put 20 frozen Rhodes Rolls (cut in half) into pan. Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls. Mix sugar and cinnamon and sprinkle on top of that. Melt butter and slowly pour over rolls in Bundt pan, trying to cover all of the sugar. Leave on counter overnight and when you get up, the rolls should have risen nicely and you will put Bundt pan on a cookie sheet in a preheated 350°F oven and bake for 30 minutes.
Remove from oven and pour rolls upside down onto a large platter. Serve warm.
Optional changes: I recently found a very similar recipe in a bed and breakfast cook book. The difference is they heat (don’t bring to a boil) the butter, sugar, cinnamon and pudding (they used one Tablespoon instant vanilla pudding) and added the rolls, a couple at a time, to the heated mixture to cover them before putting them in the bundt pan. The remaining mixture is poured over the rolls. Then cover the pan for the night.
