Butterscotch Bubble Loaf Recipe

• 24 x Rhodes Dinner Rolls, thawed and halved
• 1/2 box Butterscotch Pudding Mix, non-instant, (3.5z size)
• 1/2 c. Peacans, minced
• 1/2 c. Brown sugar
• 1/2 c. Margarine, softened

1. Thaw rolls till soft.
2. Cut rolls in half and dip in dry pudding mix.
3. Spray bundt pan with non-stick cooking spray.
4. Arrange rolls in pan, alternately arranging and sprinkling pecans.
5. Sprinkle remaining pudding mix over the top.
6. Combine brown sugar and margarine; heat together till margarine is meltedmicromave about 1 1/2 min and a syrup is formed.
7. Pour syrup over pan of rolls.
8. Cover with plastic wrap coated with non-stick spray.
9. Let rise till double, or possibly even with top of pan.
10. Carefully remove wrap.
11. Bake at 350 for 30-35 min.
12. Cover with foil last 15 min of baking.
13. Immediately after baking, loosen sides of pan with a knife and invert pan onto serving plate.
14. For VANILLA BUBBLE LOAF-use 1/2 box vanilla pudding mix instead of the butterscotch.

rolls, mix, peacans, brown sugar, margarine

Taken from cookeatshare.com/recipes/butterscotch-bubble-loaf-96373 (may not work)