Butterscotch Bubble Loaf | Country Cooking Recipes

Ingredients24 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

InstructionsCoat a 12-inch Bundt pan with nonstick cooking spray.

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

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