24 frozen Rhodes rolls
sprinkle cinnamon
1 3oz. package non-instant butterscotch pudding mix
1/2 cup brown sugar
1 cube butter, melted
(1/2 c. nuts - optional)
Grease Teflon Bundt pan. Place frozen rolls in bottom of pan. Sprinkle cinnamon to taste (and nuts if desired). Pour dry pudding over the rolls. Mix brown sugar and butter together and add to rolls. Let rise 9-10 hours (overnight). Bake at 375 degrees for 30 minutes. Let stand 2 minutes, then invert on plate.
* This is a favorite of ours! They are very easy to throw together, it just takes planning (since they rise overnight = fun for breakfast). I don't add nuts.
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