- Chopped Walnuts or Slivered Almonds
- 20 frozen Rhodes rolls
- 3 oz. pckg butterscotch pudding (NOT instant)
- 1/2 c. butter
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
Grease bundt pan really well. Sprinkle layer of nuts on bottom. Put frozen rolls on top of nuts. Pour dry pudding mix over the rolls evenly. Melt together butter, brown sugar, and cinnamon. Pour over frozen rolls evenly. Let rise overnight lightly covered with a towel or cloth. Bake in 350° oven for 20 minutes. Put foi over the top and let bake for an additional 5 minutes. Let sit 15 minutes then tip over onto large plate and serve.
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