Butterscotch Bubble Loaf

By carvalhohm

Ingredients

• 24 pieces frozen dinner roll dough, thawed (about 1 to 1-1/2 hours) but still cool, cut in half (see Note)
• 1 (4-serving size) box cook-and-serve butterscotch or vanilla pudding
• 1/2 cup chopped pecans
• 1/2 cup light brown sugar
• 1/2 cup (1 stick) butter

Preparation

Step 1

Coat 12-inch Bundt pan with cooking spray.

Place butterscotch pudding mix in shallow dish. In small batches, dip rolls into dry pudding, coating evenly. Arrange rolls in Bundt pan, alternating with pecans. Sprinkle remaining pudding mix over top.

In medium-sized microwave-safe bowl, combine brown sugar and butter and microwave 1 minute, or until melted. Pour mixture over rolls and cover with plastic wrap. Let rise until doubled in size, about 2 to 2-1/2 hours.

Preheat oven to 350 degrees. Remove wrap and bake 30 to 35 minutes. Cover with foil last 15 minutes of baking. Remove from oven, loosen sides of pan with knife, and invert onto serving plate while still hot.