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Butterscotch Bubbleloaf Recipe

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This recipe for Butterscotch Bubbleloaf is from THE MENDELKOW HERITAGE, 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
1/2 box butterscotch or vanilla pudding mix- non instant
1/2 cup pecans chopped
1/2 cup brown sugar
1/2 cup butter or margarine
Directions:
Directions:
Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in a sprayed bundt pan alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. heat together until butter is melted and syrup is formed {about 1 1/2 mins in the microwave} pour syrup over rolls. Cover with sprayed plastic wrap, let raise until double in bulk or even with the top of the bundt pan. Carefully remove wrap. Bake at 350º for 30-35 mins. Cover with foil the last 15 mins of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

 

 

 

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