| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfast, Holiday, Shirley |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Pecan pieces |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 1 |
pk |
Frozen dinner rolls (Bridgeford or Rich) |
| 2 |
tb |
Cinnamon |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Light brown sugar |
| 1 |
pk |
Butterscotch pudding mix (3 oz.) |
| 1/2 |
c |
Butter |
INSTRUCTIONS
On a baking sheet, lightly roast pecans (approximately 8 minutes) in a
preheated 350 degree oven. While warm, stir in 1 Tablespoon butter and 1/4
teaspoon salt.
Spray a bundt pan VERY liberally with non-stick spray. Sprinkle about 1/4
cup pecans in bundt pan.
In a small bowl, stir together cinnamon, sugar and brown sugar. Roll each
frozen roll in cinnamon-sugar and place in bundt pan. After you have about
half of the rolls in the pan, sprinkle with 3/4 remaining pecans. Top with
last half of rolls. Sprinkle remaining pecans and butterscotch pudding mix
over rolls.
Slice butter into 1/2" cubes and dot cubes around. Cover loosely with waxed
paper or plastic and leave on cool spot on counter to rise over night. (It
will rise up out of pan.) Preheat oven to 350 degrees and bake for 30
minutes. Permit to cool about 5 minutes in pan, then unmold onto serving
platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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