Butterscotch Pull Apart
Butterscotch Pull Apart recipe
Yield
16 servingsPrep
20 minCook
35 minReady
1½ hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | ounces |
dough
frozen |
* |
| 3 | ounces |
instant pudding mix, butterscotch
|
* |
| 1 | cup |
brown sugar
divided |
*
|
| ¼ | cup |
walnuts
chopped |
|
| 2 | teaspoons |
cinnamon
|
|
| ¼ | cup |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 722.5 | ml/g |
dough
frozen |
* |
| 86.7 | ml/g |
instant pudding mix, butterscotch
|
* |
| 237 | ml |
brown sugar
divided |
*
|
| 59 | ml |
walnuts
chopped |
|
| 1E+1 | ml |
cinnamon
|
|
| 59 | ml |
margarine
melted |
|
Directions
Prepare a 12-cup fluted pan with cooking spray.
Sprinkle half cup brown sugar o n bottom of pan, top with walnuts; set aside.
In a small bowl, combine dry pudd ing mix, remaining brown sugar, and cinnamon.
Dip each roll in melted margarine, then roll in butterscotch mixture.
Arrange rolls on top of nut mixture in pan .
The pan should be filled at least half way with dough. Let rise in warm place until almost doubled in size, 1 hour.
The dough should rise to just under top of rim of pan.
Preheat oven to 350℉ (180℃). and bake for 35 minutes.
Immediately turn over and out of pan onto wire rack to cool completely.
