Butterscotch bubble loaf

Yield: 1 Servings

Measure Ingredient
24 Frozen dinner rolls OR
16 Frozen Texas rolls, semi- thawed
½ pack Butterscotch pudding mix
(about 1/3 cup, non-instant)
½ cup Brown sugar
½ cup Butter or margarine
½ cup Chopped pecans
Non-stick cooking spray

Spray bundt pan with non-stick cooking spray.

Cut rolls in half and dip in pudding mix. Arrange rolls in bundt pan.

Alternately arrange dough and sprinkle with pudding mix and pecans.

Sprinkle remaining pudding mix and pecans over the top.

Combine brown sugar and butter or margarine and heat together until butter is melted (microwave for 1-½ minutes) and a syrup (not granular anymore) is formed. Pour over rolls and cover with plastic wrap that has been sprayed with non-stick cooking spray.

Let rise until double or even with top of pan. Remove wrap.

Bake at 350'F. 30-35 minutes.

As soon as you take the rolls out of the oven, loosen the sides of the pan with a knife and invert bundt pan onto a serving plate.

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