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Categories:Viewed: 142 - Published at: 4 years ago
Ingredients
- 16 unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan)
- 1 (3 ounce) package regular butterscotch pudding mix (do not use instant)
- 1/2 cup packed brown sugar
- 1 1/2 cups chopped pecans or 1 1/2 cups walnuts
- 1/2 cup melted butter
- 1/2 - 1 teaspoon cinnamon (optional)
Method
- The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
- If using the cinnamon mix with the melted butter.
- Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
- Place the frozen rolls into the pan around and on top of each other over the nuts.
- Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
- Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
- Drizzle the melted butter over all.
- To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
- Allow to rise overnight at room temperature or about 8-10 hours.
- Set oven to 350 degrees F.
- Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
- Remove the pan from oven and allow to cool for 5 minutes.
- Turn the pan over and invert onto a serving plate.
- Serve by pulling apart chunks with a fork.
