Butterscotch Pudding Sticky Buns

Name: Butterscotch Pudding Sticky Buns
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 15 frozen Rhodes dinner rolls (cut in half); 1 3.5 ounce package butterscotch pudding (not the instant); 1 stick butter or 8 tablespoon or 1/2 cup (melted); 1 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 1 cup chopped nuts (pecans or walnuts)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Ingredients

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15 frozen Rhodes dinner rolls (cut in half)1 3.5 ounce package butterscotch pudding (not the instant)1 stick butter or 8 tablespoon or 1/2 cup (melted)1 cup brown sugar1 1/2 teaspoons ground cinnamon1 cup chopped nuts (pecans or walnuts)

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Instructions

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Step 1

Spray a 10 inch bundt pan with cooking spray. Sprinkle in chopped nuts. Cut 15 Rhodes dinner rolls in half. (Only takes them about 5 minutes once out of the freezer to soften enough to cut with a knife). Layer the rolls in the bundt pan, Sprinkle dry butterscotch pudding mix over the rolls.

Step 2

Whisk together the melted butter, brown sugar and cinnamon. Drizzle over the rolls on top of the pudding mix. Leave rolls uncovered on counter overnight or about 8 hours.

Step 3

Bake in preheated 350 degree oven for 25 to 30 minutes until brown on top. I put my bundt pan on a cookie sheet in the oven just in case it overflows. Cool 10 minutes before removing from pan.