Butterscotch Rolls

Ingredients:
  • 18 to 20 frozen rolls
  • 1/2 small box instant butterscotch pudding, dry
  • 1/2 cup - 1 stick) butter, melted
  • 1/2 cup packed brown sugar
  • 1 tsp cinnamon
  • Nuts and raisins
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Preparation:

Put rolls into greased Bundt pan. Pour other ingredients, in order, over the rolls; cover with plastic wrap and let rise for 8 hours or overnight for breakfast rolls.

Bake at 350° F for 25 minutes. Turn upside down on plate. The syrup will run all over the rolls. Pull them apart and eat.

Servings: about 1 1/2 dozen
Source:
Submitted by: Recipe Group Member
Date: