Butterscotch Breakfast Rolls

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Butterscotch Breakfast Rolls

Yield: 24 rolls


  • 24 frozen dinner rolls
  • 1 stick butter
  • 3/4 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1 package dry butterscotch pudding (not instant)
  • pecans


Spray a bundt pan with oil. Line with frozen rolls. Melt butter, brown sugar and cinnamon. Spoon 1/2 mixture over 12 rolls. Sprinkle on 1/2 package pudding mix, sprinkle with nuts. Repeat layers. Cover and let sit out overnight (maximum 8-10 hours). Bake at 350 degrees for 20-25 minutes. Add foil under and over rolls to prevent spills and excess browning. Check every 5 minutes.

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