Brunch

Butterscotch Butterballs (20 rolls) is for Breakfast.

Butterscotch Butterballs (20 rolls) takes 10 minutes to prepare.

Butterscotch Butterballs (20 rolls) takes 30 minutes to cook.

Butterscotch Butterballs (20 rolls) makes 18 servings.

The ingredients for Butterscotch Butterballs (20 rolls) are:

18 Rhodes White Dinner Rolls
1/2 cup butter
1/2 cup brown sugar
1/2 of a 3.5 oz package (4 serving size)
COOK & SERVE Butterscotch pudding mix (use this dry)
1 tsp. cinnamon
cooking spray

Here is how you make Butterscotch Butterballs (20 rolls):

The night before or about 8 1/2 hours before serving time:Spray a bundt cake pan or similar tube pan with cooking spray. Arrange 18 frozen rolls in the pan.In microwave bowl, melt 1/2 cup butter.Mix in 1/2 cup packed brown sugar until the butter and sugar are WELL blended. It should look like a carmel sauce. Pour mixture over the rolls.Sprinkle 1/2 a package of COOK AND SERVE butterscotch pudding over the rolls and mixture (it really doesn't matter what order you top the rolls). 1/2 a package measures out to be 1/4 cup of pudding mix. Sprinkle 1 tsp. of cinnamon over the top.Cover with a towel and let raise overnight. If your house is really warm, prepare this around 10:30 to cook at 7:30. If it is cooler (in the 60's) prepare this around 8:30 to cook at 7:30 in the morning.Preheat oven to 350 degrees. Put in preheated oven for 25-30 minutes. After it is done let set for a few minutes before inverting the rolls onto a serving plate. Make sure the plate is big enough for the gooey topping to run out.You can put nuts in this too. Add to the bottom of the pan.Number of Servings: 18Recipe submitted by SparkPeople user DOITNOWM.

The nutritional information for Butterscotch Butterballs (20 rolls) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 179.6

• Total Fat: 6.6 g
• Cholesterol: 13.6 mg
• Sodium: 183.2 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 0.6 g
• Protein: 2.1 g