Breakfast Rolls
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A home-kitchen version of breakfast rolls, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 bag frozen dinner rolls
- 1 (3 5/8 oz.) pkg. butterscotch pudding (not instant)
- 1/2 c. butter
- 3/4 tsp. cinnamon
- 3/4 c. brown sugar
- 1/2 c. chopped nuts
Method
Place nuts in bottom of greased Bundt pan.
Arrange rolls on top.
Sprinkle dry pudding over rolls.
Cook butter, sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles; pour over rolls.
Cover tightly with foil and let stand on counter overnight.
Next morning, bake at 350° for 30 minutes (take foil off before baking).
Let stand 5 minutes, then invert onto serving dish.
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