Butterscotch Bubble Loaf
- Source
- Recipe Keeper (handwritten, p. 90)
- Cook
- 350°F, 30-35 min
Ingredients
- 24 Rhodes dinner rolls, thawed but still cold
- 1/2 box vanilla pudding mix, non-instant
- 1/2 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 cup butter or margarine
Steps
- Thaw rolls until soft (about 2 hours at room temperature).
- Spray a bundt pan.
- Cut dinner rolls in half and dip in dry pudding mix.
- Arrange rolls in the pan, alternately arranging and sprinkling with pecans.
- Sprinkle the remaining pudding mix over the top.
- Combine brown sugar and butter. Heat together until the butter is melted and a syrup forms (microwave about 1 1/2 min).
- Pour the syrup over the rolls.
- Cover with plastic wrap. Let rise until doubled in size or even with the top of the pan.
- Remove the wrap. Cover with foil for the last 15 min.
- Loosen from the sides with a knife and invert. Bake at 350°F, 30-35 min.
