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4 from 1 vote

Butterscotch Pudding Sticky Buns

This is an easy recipe that will quickly become a favorite!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: bread, Breakfast, Brunch
Cuisine: American
Keyword: Butterfinger Pudding Sticky Buns
Servings: 8 servings
Author: The Southern Lady Cooks

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

I get these rolls in the freezer section at Walmart. They come 36 to a bag or you can get even bigger bags.