1/2 c. Pecans (optional)
18-20 Rhodes Rolls
3 oz. pkg. Butterscotch Pudding (not instant)
6 T. Butter, melted
1/2 c. Brown Sugar
3/4 tsp. Cinnamon
Mix melted butter, brown sugar and cinnamon together, set aside. In a bundt pan, layer pecans, Rhodes rolls and butterscotch pudding powder. Drizzle cinnamon mixture over the dry pudding and the rolls. Let rise until double in size or to the top of the bundt pan. Cover with foil and bake 25 minutes at 350 degrees.
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