Friday, November 1, 2013

Butterscotch Rolls

In a bunt pan or large cake pan
put 1 bag of Rhodes frozen rolls
(36 count)

Sprinkle over rolls:
1 c. chopped nuts
1 tsp cinnamon

Melt in a soucepan:
1 c. butter
2 c. brown sugar
1 small pkg of butterscotch pudding (not instant)
1 tsp vanilla
1/2 c. milk

Pour over rolls. Let rise overnight or for several hours. 
Bake at 350 for about 30 mins. 
Turn the pan upside down onto
 a serving tray to remove rolls and allow 
the yummy stuff to go over them.


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