Butterscotch Pull Apart Rolls Recipes

PAULA DEEN'S BUTTERSCOTCH PULL-APART BREAD

Steps:

• Place frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all.
• Cover pan with plastic wrap that has been sprayed with non-stick cooking spray. Allow pan of rolls to sit at room temperature overnight, about 8-10 hours.
• Preheat oven to 350 degrees F.
• Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes then turn pan over onto a serving platter to remove rolls.
• Serve rolls by pulling apart chunks with a fork.

BUTTERSCOTCH PULL-APART ROLLS

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

BUTTERSCOTCH PULL-APARTS

Steps:

• Place bread rolls in a casserole dish.
• Sprinkle brown sugar and pudding mix over rolls.
• Pour melted butter over the top.
• Let rise overnight.
• Bake @ 375°F for 25-27 minutes.

BUTTERSCOTCH PULL APART BREAD

Steps:

• In a bundt pan sprayed with cooking spray, sprinkle with pecans, then place dinner rolls (frozen) on top.
• Sprinkle with dry pudding next.
• Melt margarine and brown sugar and drizzle over rolls.
• Cover with wax paper or plastic wrap sprayed with cooking spray and let it rise overnight on the counter.
• Bake 30 minutes at 350°F and turn onto plate while hot.

BEST EVER CINNAMON PULL APARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
• In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
• Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
• Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
• Bake in preheated oven for 45 minutes, until top is golden brown.

BUTTERSCOTCH PULL-APARTS

Steps:

• Grease a Bundt cake tube pan.
• Srinkle 1/2 cup brown sugar in the bottom of pan.
• Top evenly with 1/4 cup melted butter.
• In bowl, combine the remaining 1/2 cup brown sugar with the dry pudding mix and cinnamon.
• With lightly floured hands (I did not bother), dip each piece of dough in the remaining butter and roll in sugar and pudding mix.
• Layer evenly in prepared pan.
• Let rise until double in size or until dough reaches just under top rim of pan.
• Bake in a 350F preheated oven for 35-40 minutes.
• Turn out of pan immediately and serve warm.