Butterscotch Bubble Load
Butterscotch Bubble Load recipe
Yield
4 servingsPrep
20 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 |
frozen dinner rolls
thawed |
* | |
| ½ | package |
pudding mix
butterscotch |
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
pecans
chopped |
|
|
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
frozen dinner rolls
thawed |
* |
| 0.5 | package |
pudding mix
butterscotch |
|
| 118 | ml |
brown sugar
|
*
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
pecans
chopped |
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Spray bundt pan with non-stick cooking spray.
Cut rolls in half and dip in pudding mix. Arrange rolls in bundt pan.
Alternately arrange dough and sprinkle with pudding mix and pecans. Sprinkle remaining pudding mix and pecans over the top.
Combine brown sugar and butter or margarine and heat together until butter is melted (microwave for 1½ minutes) and a syrup (not granular anymore) is formed.
Pour over rolls and cover with plastic wrap that has been sprayed with non-stick cooking spray.
Let rise until double or even with top of pan. Remove wrap. Bake at 350℉ (180℃) F 30 to 35 minutes.
As soon as you take the rolls out of the oven, loosen the sides of the pan with a knife and invert bundt pan onto a serving plate.
