Butterscotch Rolls

You might want to make a special trip to the grocery store today.

Your Wednesday will thank you.

When my family got together a few weeks ago, my sister-in-law made some delicious breakfast rolls. And I almost didn’t try them.

I’m a little weird about breakfast foods. I try to avoid sugar-laden items as I cannot stand sugar high/headaches, especially in the morning. So I ate my yogurt, had some fruit and eyed the caramely-looking rolls. Thankfully, there were a handful left because after lunch, I was ready to try them. I had two, the second one of which might have been the last one….

Butterscotch Rolls
recipe from my sister-in-law, Amy2.0

15 frozen bread rolls – I used Rhodes Dinner Rolls

3.5oz package of Cook & Serve butterscotch pudding

1 Tbsp cinnamon

1 1/2 sticks of butter

1 cup brown sugar

Generously grease a 9×13 glass pan. Evenly space the 15 frozen rolls on the pan.

Combine the dry pudding mix and cinnamon in a bowl, then sprinkle over the rolls.

In a saucepan, melt the butter and add in the brown sugar. Mix over medium heat, bringing it just to boil.

Remove from heat and pour over the rolls and dry mix.

Let the rolls rise over night.

In the morning, bake at 350° for 25-30 minutes.

After removing the rolls from the oven, overturn them on your choice of large pan. I covered mine with foil so clean up was a breeze!

Perfection.

I waited to bake mine until late morning, around lunchtime. After they came out of the oven, I had to pull myself away from their yummy aroma and eat lunch. There are rules people!! :)

If you have any leftovers (the chances are slim), make sure to scrape up all that extra gooey goodness with the rolls. Put a chunk on a roll, microwave it for 10 seconds and have yourself a sweet time.

Yummo.

Take care.