Butterscotch Breakfast Rolls
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Yield: 24 rolls
Ingredients:
24 frozen dinner rolls1 stick butter
3/4 cup packed brown sugar
1 tablespoon cinnamon
1 package dry butterscotch pudding (not instant)
pecans
Instructions:
Spray a bundt pan with oil. Line with frozen rolls. Melt butter, brown sugar and cinnamon. Spoon 1/2 mixture over 12 rolls. Sprinkle on 1/2 package pudding mix, sprinkle with nuts. Repeat layers. Cover and let sit out overnight (maximum 8-10 hours). Bake at 350 degrees for 20-25 minutes. Add foil under and over rolls to prevent spills and excess browning. Check every 5 minutes.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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