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Butterscotch Breakfast Rolls




Source of Recipe


Susie R


List of Ingredients




Butterscotch Breakfast Rolls


one 25 oz. pkg. of frozen dinner roll dough
one 3.5 oz. box of non-instant butterscotch pudding mix
1/2 cup brown sugar, packed
1 tsp. cinnamon
1 cup walnuts or pecans, chopped
1/2 cup butter or margarine


Recipe



Grease two 8 or 9 inch round cake or pie pans.

Put 12 frozen dough balls in each pan.

Combine pudding mix, brown sugar, cinnamon in a small bowl.

Sprinkle evenly over frozen dough.

Sprinkle with chopped nuts.

Melt butter, pour evenly over dough.

Cover pans loosely with plastic wrap, allow dough to rise at room temperature 6 hours, or in refrigerator overnight.

When dough is through rising, bake in a 375 oven 15 minutes.

After baking, invert pans immediately onto large heatproof plates.