This is an easy recipe that will quickly become a favorite!
Course: bread, Breakfast, Brunch
Keyword: Butterfinger Pudding Sticky Buns
Author: The Southern Lady Cooks
15frozen Rhodes dinner rollscut in half
13.5 ounce package butterscotch pudding (not the instant)
1stick butter or 8 tablespoon or 1/2 cupmelted
1 1/2teaspoonsground cinnamon
1cupchopped nutspecans 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.
I get these rolls in the freezer section at Walmart. They come 36 to a bag or you can get even bigger bags.