Butterscotch Bread

This recipe is ooey and gooey! It is a great addition to any brunch. It is always a crowd favorite so make two if you have a lot of guests.



1 package frozen rolls (Rhodes White Dinner Rolls, about 18-24 rolls)
1 small package butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup chopped pecans (optional)

Grease a large bundt pan. Layer frozen rolls then pudding mix and nuts. Combine melted butter, brown sugar, and cinnamon. Pour over frozen rolls. Make this the night before and let rise at room temperature overnight covered with a towel. Bake in the morning at 35oF for 25-30 minutes (cook on top of a cookie sheet to catch overflow of gooey ingredients). Cool for 5-10 minutes before turning out onto plate. Serve warm.

Caution: Even though you will be tempted, do not use extra frozen rolls. It just rises too much and it is not as good.