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.
Ingredients
- frozen dinner rolls: 24 piece
- butter: 0.5 cup
- brown sugar: 0.5 cup (to taste)
- pecans: 0.5 cup (chopped)
- cook and serve butterscotch pudding mix: 1 pack (3.5 ounce pack)
- white sugar: 0.25 cup
- ground cinnamon: 1 tsp
- light corn syrup: 0.5 cup
Metric Conversion
Stages of cooking
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Arrange dinner roll dough in a grease tube pan.
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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.
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Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
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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.
