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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