Ingredients:
1 package frozen yeast dinner rolls (18-20 rolls)
½ box regular butterscotch pudding (not instant)
½ cup butter or margarine, melted
½ cup brown sugar
1 teaspoon vanilla
½ cup chopped pecans
1 teaspoon cinnamon
Directions:
Place frozen rolls into a well-greased bundt or angel food cake pan. Sprinkle dry pudding mix over rolls. Stir together butter, brown sugar and vanilla, pour over rolls. Mix cinnamon and pecans and sprinkle over rolls. Let rise overnight or eight hours, do not cover.
Bake in 350 degree oven for 30 minutes. Turn out immediately onto serving plate. Leave pan on top of rolls for a few minutes to allow sauce to run out onto rolls.
///////////////////////////////////////////////////////////////////////////////////////////////////////////////
My friend, Sherri Sanford gave me this wonderfully delicious recipe, she, was a co-worker at Irwin Mortage Corporation for over twenty years. By the way she is a great cook. My family has enjoyed the recipe several different times at Christmas. But, it’s really too good to only have it then! Would be a nice breakfast surprise any time! Caution….do not try to put more than the 18 to 20 rolls required for this recipe!! You may have a mess. Right, Lance?
Leave a comment
Comments feed for this article