14-16 frozen RHOADES rolls
1 small pkg Cooked Butterscotch Pudding
Cinnamon
1 cube butter
3/4 cup brown sugar
Place rolls in bundt pan. Sprinkle with 1/2 package of butterscotch pudding (dry powder), then sprinkle with cinnamon (maybe a tablespoon)
In a small sauce pan, melt butter and brown sugar, cook until well mixed together. Pour over rolls. Cover lightly (I usually just use a clean towel) over night. Bake at 325 for 25-30 minutes. Dump upside down on plate to remove rolls. Enjoy :)
This is fast becoming one of our Christmas traditions!! The smallest package of rolls is a 36 count, so just get one package of 36 rolls, two 'bundt' pans and make one with chopped walnuts or pecans. Divide the frozen rolls between the two pans, and double the rest of the ingredients except for the pudding. That way, you don't have half a package of pudding to either throw away get lost in the cupboard eventually spilling all over the place!(and throwing away anyway!)
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