This recipe is a big treat, and I often make it at our lake house when we takes guests there. Use the maximum amount of brown sugar listed and all of the pudding package for a sweeter dish. The corn syrup makes it gooey! Make sure you plan ahead – this recipe needs to sit overnight.
Original recipe makes 1 tube pan
Ingredients
24 frozen dinner rolls
1/2 cup butter
1/2 cup brown sugar, or more to taste
1/2 cup pecans, chopped
1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup light corn syrup
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PREP
15 mins
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COOK
40 mins
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READY IN
8 hrs 55 mins
Directions
- Arrange dinner roll dough in a grease tube pan.
- Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
- Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
- Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.
Nutrition
Calories: 468 kcal
Carbohydrates: 73.6 g
Cholesterol: 24 mg
Fat: 16.1 g
Fiber: 2.4 g
Protein: 9.5 g
Sodium: 535 mg