*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are the best and SO simple to make as the recipe is written! But for my family's personal preference, I increased the brown sugar and butter to 3/4 cup each, added a teaspoon of vanilla, increased the butterscotch to 1 1/2 packages as my family likes more of the carmelized syrup. I also sprinkle the cinnamon in the bottom of the bundt pan, then the pecans, rolls, butterscotch and lastly the sugar and butter mixture and another sprinkle of cinnamon. Just to experiment, I rolled each "ball" in the butterscotch mixture and it didn't seem to make a difference after it was finished baking versus pouring it over the top as the recipe is written. Let it sit overnight in the oven, set the timebake and walla it's ready to go the next morning. What could be better than waking up to the smell of these rolls! Thanks so much Jen for submitting this recipe! This is definitely a keeper!!!
I needed something quick to take to our church monthly breakfast. These are awesome! I only had frozen dinner rolls in the freezer so they were already in balls. They thawed very quickly, so that saved a lot of time. Next, I added about a 1/2-3/4 cup of heavy whipping cream (I was cleaning out the frig) to the melted butter and brown sugar mixture, cooked on low until the sugar was dissolved. Poured over the rolls with pudding/cinnamon and then everything else the same! Cooked for approx 40 minutes. This is a keeper and I will definetly use it again! Thanks Jen for posting!
I love this recipe and have used it and lost it over and over again over the years so am so glad to find it again. I remember rolling each piece of bread dough in the dry pudding/cinnamon mixture before placing them into the pan then pouring the butter mixture over the entire thing. It guarantees gooey goodness on every single piece!
The flavor was good on these and I liked the extra something that the butterscotch pudding option gave. The bread was as expected of any roll made from frozen bread dough. My issue with these was temperature related. As Jen said be careful when hot as they will burn you badly if you try to eat them. The problem is that once they get cool enough to eat the 'sticky' sauce starts to get hard and is no longer sticky or gooey. By the time they are cool enough to just grab with your fingers and eat the caramel part is the consistency of taffy and way to hard to be enjoyable. I may try them again but possibly add a bit of cream or milk or even more butter to 'thin-down' the caramel sauce. I won't make them again as listed though. (It took hours to soak the sauce out of the pan they were baked in.)
Very easy to make and really good! I used an 8 or 9 inch round pan, non-stick. I don't have a bundt pan! OH, and I accidentally used instant butterscotch pudding, but it did not seem to make any difference in the final product!
We have been making a recipe just like this for years and LOVE them! The only thing we do different is use frozen bread rolls (12 of them... Rhoades sells them in a bag) plus we pour 1/2 cup heavy cream over them right before baking in the morning to make more of a butterscotch sauce when inverted...SOOOO good! These will always be my favorite "special" breakfast!
I was just going over my recipe and noticed it says to refrigerate the rolls. I have never refrigerated the rolls and don't know why it's written that way. I don't recall writing that when I submitted the recipe! Anyway, do not refrigerate the rolls; allow them to raise overnight on your counter. Also, I'm glad y'all love these as much as my family does^_^