It's super easy, since most of the work is done while you're sleeping.
Bubble Bread:
18 frozen Rhodes rolls
1/2 pkg. cook & serve butterscotch pudding (not instant)
1/2 tsp cinnamon
3/4 cup melted butter
1/2 cup brown sugar
1/2 cup chopped pecans (optional)
1. Prepare (cooking spray or butter) a bundt pan and drop rolls into the bottom of the pan.
2. Mix butterscotch pudding and cinnamon in a bowl, and then sprinkle over rolls.
3. If you choose to add pecans, now is the time to do it (but we're not nut people, so no picture.)
4. Mix melted butter and brown sugar in a bowl and pour it over rolls.
5. Cover with buttered or sprayed piece of foil.
6. Let rise overnight (about 9 hours.)
7. Remove foil and bake at 350 degrees for 30 minutes.
8. Invert onto a plate and enjoy!
5 comments:
Are you trying to spoil my diet? Seriously, I could have passed no matter how good it sounded if you hadn't posted pictures!
Out of curiosity, whose recipe is it?
looks amazing. I will definetely make this!
This looks to DIE for! I wonder how it would taste with vanilla pudding instead of butterscotch. There is a "certain" person in my house that doesn't lie butterscotch. YUM!!
I was going to ask what other flavor would work. I am the certain person in this house that doesn't like butterscotch.
Everyone in my house likes butterscotch, so I'd never considered using another flavor. I personally don't think you can even taste it (all the spices together mix to make a sort of caramel glaze,) but then again, I don't dislike butterscotch, so it's not something that I would be bothered by if I COULD taste it. (Is any of this making sense?!)
Anyway, having made the recipe before, I would probably substitute vanilla pudding for the butterscotch, but just remember to use the "cook & serve," not instant!
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