This week we’re sharing Special Occasion breakfast recipes. This one from Andrew’s mom is SO. GOOD. Make sure you get the non-instant butterscotch pudding. Otherwise, it doesn’t turn into that nice sauce, it just globs.
1 pkg. Rhodes frozen dinner rolls
1 sm. pkg. dry butterscotch pudding, not instant
1/2 c. butter
1/2 c. brown sugar
3/4 tsp. cinnamon
1/4 c. chopped pecans, if desired
Arrange 12 frozen dinner rolls in greased bundt pan. Pour 1/2 dry butterscotch pudding over frozen rolls, then add another 12 rolls and the rest of the dry pudding. Melt butter and add to brown sugar, cinnamon and pecans. Pour mixture over the top of the rolls and let rise overnight. Bake at 350 degrees for 30 minutes.