Butterscotch Bubble Loaf
This recipe for Butterscotch Bubble loaf is one that I generally only make once a year - - for breakfast on Christmas morning. Recently my husband's office had a breakfast for lunch day, and he brought this. It was inhaled in about five minutes. Last week, the office had a breakfast before the last day of school, so he took it again. This time, I decided to snap a few pictures while I was making it and share them on the blog.
This recipe is widely available, but I have found that there are several variations, so this is my favorite.
Click here for a printable version of this recipe.
Thaw the rolls and cut in half.
Put the rolls in the zip-top bag with the pudding mix,shaking a bit as you go. When all the rolls are in the bag, zip it closed and give it a good shaking, to make sure that all the rolls are coated.
Place the rolls in a bundt pan coated with non-stick cooking spray and then sprinkle the remaining pudding mix over the top.
Cook the butter and brown sugar together until it makes a syrup. I find I have the best luck with getting them to come together if I used a whisk rather than a spoon or a spatula.
Pour the syrup over the rolls in the bundt pan. Try to get it as evenly distributed as you can, but it won't coat everything. Cover the pan with plastic wrap covered with non-stick spray and let rise, or pop them in the fridge to rise overnight.
This is what they look like when coming out of the refrigerator after rising overnight.
Bake as directed. This is what they look like after coming out of the oven.
This recipe is widely available, but I have found that there are several variations, so this is my favorite.
Click here for a printable version of this recipe.
Butterscotch Bubble Loaf
24 frozen dinner rolls (dough, thawed and halved)
1 small box butterscotch non-instant pudding mix
1/2 cup brown sugar
1/2 cup butter
Thaw rolls until soft. Cut in half and put the rolls in a gallon bag containing the pudding mix. Seal the bag and shake so all rolls are coated with pudding mix. Place the rolls in a bundt pan prepared with non-stick spray, and then sprinkle the remaining pudding mix over the top. Combine brown sugar and butter and heat together until butter is melted and a syrup is formed. Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick spray and let rise until double in size. Remove plastic wrap and bake at 350 for 30 to 35 minutes. Cover with aluminum foil for the last 15 minutes of baking. Remove from oven, invert onto serving plate. Can also make at night, place in refrigerator overnight and bake in the morning.
Now for a simple tutorial . . .
Place the entire contents of the small package of pudding mix into a gallon sized zip-top bag. Make sure the pudding mix is the cook and serve type - not instant.
Thaw the rolls and cut in half.
Put the rolls in the zip-top bag with the pudding mix,shaking a bit as you go. When all the rolls are in the bag, zip it closed and give it a good shaking, to make sure that all the rolls are coated.
Place the rolls in a bundt pan coated with non-stick cooking spray and then sprinkle the remaining pudding mix over the top.
Cook the butter and brown sugar together until it makes a syrup. I find I have the best luck with getting them to come together if I used a whisk rather than a spoon or a spatula.
Pour the syrup over the rolls in the bundt pan. Try to get it as evenly distributed as you can, but it won't coat everything. Cover the pan with plastic wrap covered with non-stick spray and let rise, or pop them in the fridge to rise overnight.
This is what they look like when coming out of the refrigerator after rising overnight.
Bake as directed. This is what they look like after coming out of the oven.
Invert onto a serving plate and serve while warm.
This is a tasty recipe that is easy to prepare the night before and have a fuss free addition to breakfast in the morning.