Butterscotch Bubbleloaf

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 24 rhodes dinner rolls, thawed but still cold
• 1 (3 ounce) box butterscotch pudding, non-instant
• 1/2 cup pecans, chopped
• 1/2 cup brown sugar
• 1/2 cup butter

Recipe

• 1 thaw dinner rolls on a large baking pan, covered with plastic wrap, in the fridge overnight.
• 2 cut dinner rolls in half and dip in dry pudding mix.
• 3 arrange rolls in sprayed bundt pan, alternately with pecans.
• 4 sprinkle any remaining pudding mix over the top.
• 5 combine brown sugar and butter. heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).
• 6 pour syrup over rolls.
• 7 cover with sprayed plastic wrap.
• 8 let rise until double in size or even with top of bundt pan in a warm oven (170 degrees) for about 30 minutes. carefully remove wrap.
• 9 bake at 350°f for 30-35 minutes. cover with foil the last 15 minutes of baking.
• 10 immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.