Butterscotch pull apart

Yield: 12 Servings

Measure Ingredient
25 ounces Frozen Roll Dough, thawed until pliable
3 ounces Butterscotch pudding mix
1 cup Brown sugar, divided
¼ cup Walnuts, chopped
2 teaspoons Cinnamon
¼ cup Reduced fat margarine, melted

Prepare a 12-cup fluted pan with cooking spray. Sprinkle half cup brown sugar on bottom of pan, top with walnuts; set aside. In a small bowl, combine dry pudding mix, remaining brown sugar, and cinnamon. Dip each roll in melted margarine, then roll in butterscotch mixture. Arrange rolls on top of nut mixture in pan. The pan should be filled at least half way with dough. Let rise in warm place until almost doubled in size, 1 hour. The dough should rise to just under top of rim of pan. Preheat oven to 350 and bake for 35 minutes. Immediately turn over and out of pan onto wire rack to cool completely.

Per serving: 306 Calories; 7g Fat (19% calories from fat); 7g Protein; 57g Carbohydrate; 0mg Cholesterol; 343mg Sodium Recipe by: Bridgford, The Bread Book Posted to MC-Recipe Digest V1 #604 by matejka@... (Anita A. Matejka) on May 10, 1997

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