Ingredients:

• 20 2-inch balls bread dough
• 1 small box butterscotch pudding not instant
• 3/4 cup chopped pecans
• 1/2 cup brown sugar
• 1/2 cup butter
• 1/2 cup caramel ice cream topping



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Directions:

Preheat oven to 350 degrees. Break rolls in half and dip in dry pudding mix. Arrange rolls in well greased bundt pan, alternately with pecans. Be sure not to fill pan more than halfway. Sprinkle any remaining pudding mix over top. Combine brown sugar and butter. Heat together until butter is melted and syrup is formed (microwave 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise till double in size or until even with top of pan.

Carefully remove plastic wrap. Bake for 40-45 minutes. Cover with foil during the last 15 minutes of baking time. Immediately after baking loosen from sides of pan with knife and ivert onto serving plate. Let cool 10 minutes then slowly drizzle caramel sauce over bundt loaf, being careful to cover all areas.

October 2010 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.