Butterscotch Pudding Sticky Buns
These Butterscotch Pudding Sticky Buns is made with with delicious Rhodes Rolls! It's perfect for the holidays or brunch! Add this one to your recipe list.
Servings: 8 servings
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.