Ingredients
20 Rhodes Rolls
1/4 C. brown sugar
1/3 C. butter
1 small pkg. butterscotch pudding (cannot be instant must be cook and serve)
1/2 tsp. cinnamon
Directions
Dip each roll into melted butter. In a separate bowl mix sugars and cinnamon. Then cover each roll (as many as you can, be about 12) in a greased bundt cake pan. Sprinkle 1/2 of the pudding mix over rolls and repeat process with the rest of the rolls. Cover and let rolls sit overnight or for several hours. IN the morning remove cover and bake for 20 minutes at 375 degrees. When rolls are done invert pan and immediately, while rolls are still hot.
No comments:
Post a Comment