Super Easy Rhodes Butterscotch Bubble Bread

I was given this recipe about ten years ago by a co-worker when I was at Discover Financial Services.  Ever since then, it has been our tradition to put this together on Christmas Eve, just before we go to bed.  It only takes about 10-15 minutes to prep this (which is great for a yeast bread!).  Then, when we get up on Christmas morning, I put it in the oven and it bakes while we open presents.  I have to say, this is one of my all time favorite recipes!  I know it's early for Christmas, but it can be served any time you want an impressive breakfast with minimal effort (i.e., someone's birthday, company visiting, etc.)!

I have made a few minor changes in the original recipe, which does not give directions for making it overnight.  You can find the original recipe, along with an instructional video, at:

http://www.rhodesbread.com/recipes/view/1613.

RHODES BUTTERSCOTCH BUBBLE LOAF


Ingredients:

24 Rhodes™ (frozen) Dinner Rolls
1/2 box butterscotch pudding mix, non-instant
1/2  to 3/4 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:

Dip each roll in dry pudding mix. 

Arrange rolls in sprayed (with non-stick spray) 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). Note:  I save on prep time by doing this while I am arranging the rolls.

Pour syrup over rolls. 

Cover with plastic wrap, which you spray with non-stick spray first. 

Let rise overnight in the refrigerator. 

The next morning, 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. Yum!!!