Paula Deen's Butterscotch Pull-Apart Bread
Paula Deen's Butterscotch Pull-Apart Bread is one of my favorite make-ahead breakfast recipes. It takes just a few minutes to throw together the night before then rises all night into a fluffy sweet bread that is loaded with a thick butterscotch sauce and pecans. Couldn't be easier - or more delicious.
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Servings: 10 servings
Ingredients
- 18 Rhode's Bake-and-Serve frozen dinner rolls, unbaked
- 1 box, 3 oz butterscotch pudding mix, cook-and-serve, not instant
- ½ cup light brown sugar
- ½ cup pecans
- ½ cup butter, melted
Directions
- 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.
Notes
Diabetic Substitutions:
- Try reducing brown sugar to 1/4 cup or 1/3 cup
Nutrition Facts
Serving: 1 grams
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