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Butterscotch Bubble Loaf
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An amazing dessert for all ages and occasions.

Melissa Maybury


  • 24 Bake-N-Serv Dinner Rolls (i.e. Rhodes or Bridgeford), thawed but still cold
  • 1/2 box butterscotch pudding mix, non-instant
  • 1/2 cup (125 ml) pecans, chopped
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) butter or margarine
  • vegetable spray
  • Thaw rolls until soft (about 2 hours at room temperature).
  • Spray bundt pan with vegetable spray.
  • Cut dinner rolls in half and dip in dry pudding mix.
  • Arrange rolls in pan, alternately arranging and sprinkling pecans.
  • Sprinkle remaining pudding mix over the top.
  • Combine brown sugar and butter.
  • Heat together until butter is melted and 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 degrees (175 C.) for 30 to 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.

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