20 Rhodes rolls
1 small butterscotch pudding (cook kind)
1/2 cup melted butter
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon
Cut slightly thawed rolls in half and place half of them in a greased Bundt pan. Mix sugars and cinnamon and sprinkle half of the mixture on the rolls. Sprinkle half of the pudding and drizzle half of the butter. Repeat. Let rise 6-8 hours or overnight. Bake at 350 degrees for 40-50 minutes. Cover the top with foil the last few minutes until the middle is cooked, if needed.
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