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Butterscotch Rolls

by

Yield: 8 to 12 servings

A very good recipe and very easy to make, best served piping hot from the oven. Be sure to invert the rolls onto a serving plate as soon as they come out of the oven, so you don't lose any of the sauce (and to prevent the rolls from sticking to the pan).

Ingredients:

  • 6 to 8 tablespoons (3/4 to 1 stick) margarine or butter, melted
  • 1-pound loaf frozen bread dough, thawed just enough to allow slicing
  • 1 package (3 ounces) butterscotch pudding (not instant)
  • 1 to 2 teaspoons cinnamon
  • 1/2 cup brown sugar

Instructions:

Pour the melted margarine into a 9-inch tube or bundt pan. Break or slice the dough into 2-inch chunks and arrange in the pan. Mix the pudding with the cinnamon and brown sugar. Sprinkle over the dough. Let rise overnight on a kitchen counter.

Preheat the oven to 375 degrees F. Bake for 30 minutes. Remove the pan from the oven and immediately invert onto a serving plate. Serve warm.

Updated Thursday, May 23rd, 2002
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One Response to Butterscotch Rolls

  1. Anonymous January 16, 2006 at 8:45 am #

    Instead of frozen bread loaf, use frozen bread rolls and do not thaw out. Just add frozen to bundt pan. It’s a lot easier than the loaf.

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