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Receta Butterscotch Bubble Loaf
by Global Cookbook

Butterscotch Bubble Loaf
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Ingredientes

  • 24 x Rhodes Dinner Rolls, thawed and halved
  • 1/2 box Butterscotch Pudding Mix, non-instant, (3.5z size)
  • 1/2 c. Peacans, minced
  • 1/2 c. Brown sugar
  • 1/2 c. Margarine, softened

Direcciones

  1. Thaw rolls till soft. Cut rolls in half and dip in dry pudding mix. Spray bundt pan with non-stick cooking spray. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and margarine; heat together till margarine is melted[micromave about 1 1/2 min] and a syrup is formed. Pour syrup over pan of rolls. Cover with plastic wrap coated with non-stick spray. Let rise till double, or possibly even with top of pan. Carefully remove wrap. Bake at 350 for 30-35 min. Cover with foil last 15 min of baking.
  2. Immediately after baking, loosen sides of pan with a knife and invert pan onto serving plate.
  3. For VANILLA BUBBLE LOAF-use 1/2 box vanilla pudding mix instead of the butterscotch.