*from Elaine Vickers
*Make this recipe the night before!!
Ingredients:
18-20 frozen Rhodes rolls
1 3.5-oz package butterscotch pudding (cook and serve, NOT instant)
1/2 c brown sugar
6 T melted butter
3/4 t cinnamon
-Grease bundt pan with cooking spray and place frozen rolls evenly around the bottom.
-Sprinkle dry pudding mix over rolls.
-Combine butter, brown sugar, and cinnamon in a saucepan over medium low heat and stir until evenly mixed.
-Drizzle mixture over rolls (make sure you get the outside edge.)
-Allow rolls to rise 6-8 hours (covered with plastic wrap.)
-Bake 20-25 minutes at 350 F. Turn upside-down on a plate; remove bundt pan.
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