Sunday, July 25, 2010

Butterscotch Cinnamon Rolls

This is another recipe found in my family cookbook. It was super fast and easy to make and most was really good.


1 c chopped pecans

28 frozen Rhodes rolls

3 oz pkg regular butterscotch pudding mix (dry, do not use instant)

1/2 c butter

3/4 tsp cinnamon

3/4 c brown sugar

Place nuts in bottom of greased bundt pan. Add rolls. Sprinkle pudding over top. Melt together in saucepan the butter, cinnamon, and brown sugar. Pour over rolls. Leave rolls out overnight to rise. Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
Note: Try and assemble everything late at night. I started mine about 9pm and by 7:30 am, the rolls had risen so much they were overflowing.

1 comment:

  1. We LOOOOVE these! We call it Monkey Bread and it is our traditional camping trip dessert. I usually do it during the day and it takes a few hours to let the bread rise, but I would suggest putting it in the fridge after it is assembled if you do it overnight.