30 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 1 star values: 2
  • 3 star values: 1

This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead - this recipe needs to sit overnight.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Arrange dinner roll dough in a grease tube pan.

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  • Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.

  • Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.

  • Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

468 calories; 16.1 g total fat; 24 mg cholesterol; 535 mg sodium. 73.6 g carbohydrates; 9.5 g protein; Full Nutrition


Reviews (26)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/16/2012
It was yummy! We used vanilla pudding instead of butterscotch and pancake syrup instead of corn syrup
(17)

Most helpful critical review

Rating: 1 stars
01/11/2019
Obesity comes to mind!
(1)
30 Ratings
  • 5 star values: 23
  • 4 star values: 4
  • 1 star values: 2
  • 3 star values: 1
Rating: 4 stars
07/29/2012
i really feel dumb for asking this question but since i'm not the best baker do u leave it sitting on counter to rise or do you put it in refridgerator? it really sound delicious
(38)
Rating: 5 stars
06/16/2012
It was yummy! We used vanilla pudding instead of butterscotch and pancake syrup instead of corn syrup
(17)
Rating: 5 stars
05/15/2014
YUMMY! I cut the rolls into fourths and rolled them in vanilla cook and serve pudding powder. I also used 1/2 butterscotch and 1/2 vanilla pudding. After dissolving the brown sugar in the butter I added the pudding mixture to it. No gritty crunch from the sugar. Everything melted and blended together beautifully. So good!
(12)
Rating: 5 stars
02/16/2013
This was pretty good. I halved the recipe and baked it in a loaf pan. When making this recipe I would put some of the pecans on the bottom of the pan before putting in the frozen rolls.
(9)
Rating: 5 stars
09/13/2015
A new family favorite. Make sure to use a Bundt pan (not a tube pan with removable bottom). Learned this the hard way... thank goodness for self-cleaning ovens! If you don't have the cook 'n serve pudding you can use instant but mix it in with the butter/brown sugar mix. Found the instant didn't "dissolve" if just sprinkled over. Thanks for this great recipe.
(4)
Rating: 5 stars
12/23/2014
This recipe has been rolling around among our family and friends for years. We almost always stick to the recipe and it always turns out great. Thanks for sharing LadyJustice.
(4)
Rating: 5 stars
05/29/2014
We call this recipe "Butterscotch Bubble Loaf" but "Amazing Monkey Bread" works as well. Vanilla pudding works good as a substitute but I like it best with butterscotch pudding.
(2)
Rating: 5 stars
12/30/2014
I left out the corn syrup and it was still delicious. It does rise quite a bit so I would recommend placing foil over the top then a cookie sheet and something heavy to keep it all in. Make sure you let it set after removing from the oven to let all the juices cool to a syrup and soak into the bread.
(2)
Rating: 1 stars
01/11/2019
Obesity comes to mind!
(1)