24 frozen Rhodes rolls
1 small pkg. butterscotch pudding (cooked kind)
½ c butter
¾ c brown sugar
¾ tsp. cinnamon
Boil or microwave the butter, brown sugar, and cinnamon. Put 12 rolls on bottom of Bundt pan. Sprinkle ½ of the pudding mix over top of rolls. Pour half of the butter mixture over rolls. Repeat. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. Note: You may want to put something at bottom of oven to catch spills. When done, turn over onto serving platter.
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