COLLEEN’S CARAMEL ROLLS

COLLEEN’S CARAMEL ROLLS

  • 2 pkgs. frozen dinner rolls (24)
  • 1 3 oz. pkg. Butterscotch pudding (not instant)
  • 1/2 c. brown sugar
  • 1 t. cinnamon
  • 1/2 c. melted margarine
  • Pecan nuts (optional)

Roll each frozen roll in margarine, then in dry ingredients. Put in buttered Bundt pan. Pour remaining dry ingredients over rolls. Sprinkle nuts over rolls. Pour butter over.

Let stand on counter uncovered over night. Takes about 7 hours to rise. Bake at 3500 for 25 to 30 minutes. Let cool 10 minutes before turning out of pan.

Leave a Reply

Your email address will not be published. Required fields are marked *