these are a favorite for when company comes and we also make them for birthdays at our house. they are super easy to whip up at night and in the morning, they make your kitchen smell so great!
18 Rhodes frozen rolls
2/3 cup brown sugar
1-2 tsp cinnamon (depends on how cinnamony you like them)
1 cup chopped pecans (optional)
1/2 cup butter, cut into small slices
1 small pkg cook and serve butterscotch pudding
1/4 cup light corn syrup
lightly grease a bundt pan, place the frozen rolls around the bottom. sprinkle and pour all ingredients in order. put clean, DAMP dish towel over pan, leave on counter over night. in the morning, remove towel and bake in at 350 for 25-30 minutes.
*a note. once you have removed from oven, let cool for 10 minutes before flipping the contents of the bundt pan onto a plate. this is two-fold. #1) it allows the ooey gooey hot liquid on the bottom of the pan to be absorbed by the buns, and #2) i have burned myself more times than i care to tell, the liquid shot out while i was flipping. so a word to the wise, let it cool!!
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