12 Rhodes rolls (frozen)
½ tsp cinnamon
1/3 c. butter
1/3 c. brown sugar
1 small pkg. Butterscotch pudding
(regular)
1/3 cup of canned milk
Melt butter, sugar, and cinnamon
together and pour in bottom of a Bundt pan. Place frozen rolls on the
mixture and sprinkle butterscotch pudding on the top. Let stand
overnight. In the morning, pour canned milk over the top. Bake on 350
for 20-25 minutes. Remove from oven and turn out on a plate
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