1 c Brown sugar
Finely chopped nuts
Raisins; (optional)
Frozen roll dough
1 Stick melted butter or
-margarine
1 tb Cinnamon; up to 2
1 sm Pack butterscotch pudding
-mix; (NOT THE INSTANT MIX)
1/2 c Brown sugar
Grease or spray pam in a bundt cake pan. Sprinkle the 1/2 cup brown sugar
on bottom of pan. Now arrange the nuts and raisins over top of the brown
sugar. Take your frozen roll dough and arrange in single layer on top of
the nuts. Do not put the rolls too close together. From past experience,
these rolls will rise and get very large. Now drizzle the melted butter or
margarine over top of the rolls. Now sprinke with the cinnamon. Sprinke the
pudding mix over the cinnamon and then sprinkle with 1/2 cup brown sugar
over the pudding mix. Let rise overnight. If you want to use the same day
you prepare it make sure you do it in the morning to give it at least 5
hours to rise. Bake 25 minutes at 325 degrees F. Unstick from the sides of
the pan. Wait about 15 minutes then invert onto a platter. The cooler the
syrup get the thicker it will become.
Yields
1 Servings