Rhodes Butterscotch Bubble Loaf Recipes
BUTTERSCOTCH BUBBLE LOAF RECIPE
This gooey and delicious bubble loaf is a family favorite. Great for breakfast or dinner.
Provided by Contributor
Categories Breakfast
Time 1h5m
Number Of Ingredients 5
Steps:
- Cut dinner rolls into thirds. Arrange half of the cut rolls into the bottom of the pan. Sprinkle half of the pudding mix over the rolls, and sprinkle with half of the walnuts. Then repeat.
- Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls.
- Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
- Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
- Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 1 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 31 mg, Sodium 195 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
BUTTERSCOTCH BUBBLE LOAF
Number Of Ingredients 5
Steps:
- Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH BUBBLELOAF
Yield 12
Number Of Ingredients 5
Steps:
- Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Nutritional Facts Serves
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