BUTTERSCOTCH PUDDING STICKY BUNS
Butterscotch pudding sticky buns are made with frozen Rhodes rolls.
If you like monkey bread or sticky buns you won’t find any better than these. I could eat this entire plate of sticky buns with coffee for breakfast in the morning. They are wonderful as a snack with milk, too. My family loves them and I make this often when I have friends or family in for coffee. I promise there won’t be any left. I have a 10 inch bundt pan that I make this in and it took me several times before I could make it without it rising out of the pan or overflowing in the oven. I started out using over 20 rolls in this recipe which is what most of the recipes call for. I think I used 23 the first time I made it. I am now down to 15 rolls and it works great. This bread keeps for several days and can be reheated but I seldom have any to reheat. You might also like to check out our recipe for banana cinnamon monkey bread.
Butterscotch pudding sticky buns are delicious anytime or for any occasion.
15 frozen Rhodes dinner rolls, cut in half
1 (3.5 ounce) package butterscotch pudding (not the instant)
1 stick butter or 8 tablespoon or 1/2 cup, melted
1 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 cup chopped nuts (pecans or walnuts)
Spray a 10 inch bundt pan with cooking spray. Sprinkle in chopped nuts. Cut 15 Rhodes dinner rolls in half. (Only takes them about 5 minutes once out of the freezer to soften enough to cut with a knife). Layer the rolls in the bundt pan, Sprinkle dry butterscotch pudding mix over the rolls. Whisk together the melted butter, brown sugar and cinnamon. Drizzle over the rolls on top of the pudding mix. Leave rolls uncovered on counter overnight or about 8 hours. Bake in preheated 350 degree oven for 25 to 30 minutes until brown on top. I put my bundt pan on a cookie sheet in the oven just in case it overflows. Cool 10 minutes before removing from pan. Makes about 8 servings. Enjoy!
Note: I get these rolls in the freezer section at Walmart. They come 36 to a bag or you can get even bigger bags.
Butterscotch Pudding Sticky Buns
Ingredients
- 15 frozen Rhodes dinner rolls cut in half
- 1 3.5 ounce package butterscotch pudding (not the instant)
- 1 stick butter or 8 tablespoon or 1/2 cup melted
- 1 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup chopped nuts pecans or walnuts
Instructions
- Spray a 10 inch bundt pan with cooking spray. Sprinkle in chopped nuts. Cut 15 Rhodes dinner rolls in half. (Only takes them about 5 minutes once out of the freezer to soften enough to cut with a knife). Layer the rolls in the bundt pan, Sprinkle dry butterscotch pudding mix over the rolls.
- Whisk together the melted butter, brown sugar and cinnamon. Drizzle over the rolls on top of the pudding mix. Leave rolls uncovered on counter overnight or about 8 hours.
- Bake in preheated 350 degree oven for 25 to 30 minutes until brown on top. I put my bundt pan on a cookie sheet in the oven just in case it overflows. Cool 10 minutes before removing from pan.
Notes
Don’t forget to pin butterscotch pudding sticky buns.
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