Breakfast

Butterscotch Bubble Loaf is for Breakfast, Dessert.

Butterscotch Bubble Loaf takes 20 minutes to prepare.

Butterscotch Bubble Loaf takes 30 minutes to cook.

Butterscotch Bubble Loaf makes 12 servings.

The ingredients for Butterscotch Bubble Loaf are:

24 Rhodes? Dinner Rolls, thawed but still cold
1 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Here is how you make Butterscotch Bubble Loaf:

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed 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). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. 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.Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user WALLAHALLA.

The nutritional information for Butterscotch Bubble Loaf is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 367.0

• Total Fat: 13.9 g
• Cholesterol: 20.7 mg
• Sodium: 361.5 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 2.4 g
• Protein: 4.5 g