Butterscotch Rolls


  • 18 to 20 frozen rolls
  • 1/2 small box instant butterscotch pudding, dry
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • Nuts and raisins


  1. Put rolls into greased Bundt pan.
  2. Pour other ingredients, in order, over the rolls; cover with plastic wrap and let rise for 8 hours or overnight for breakfast rolls.
  3. Bake at 350 degrees F for 25 minutes.
  4. Turn upside down on plate. The syrup will run all over the rolls.
  5. Pull them apart and eat.

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