24 frozen dinner rolls
3.75 oz butterscotch pudding (not instant)
1/2 cup margarine
3/4 tsp cinnamon
3/4 cup brown sugar
1/2 cup nuts
Arrange 24 rolls in a well-greased bundt or angel food pan. Sprinkle dry pudding mix over rolls, cook margarine, brown sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles-add nuts. Pour over frozen rolls.
Cover tightly with foil and let sit over night (not in a hot place!) Next morning bake (with foil) at 350 degrees for 30 minutes. Invert onto serving dish.
Wednesday, September 7, 2011
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