These are a Whitmore family favorite! We make them for breakfast on Christmas morning and on Conference Sunday (and any other time that we can find an excuse!) Yummy...
20 Rhodes white rolls
cinnamon
1 small package Cook-and-Serve butterscotch pudding (do not use instant!)
1/4 to 1/2 c. diced nuts
1/2 c. brown sugar
6 Tbs. melted butter
Grease and flour a bundt pan and arrange frozen rolls evenly in the bottom. Sprinkle generously with cinnamon. Sprinkle pudding mix and nuts evenly over the top. Crumble on the brown sugar and pour the butter over. Cover TIGHTLY with tin foil and allow to raise overnight. In the morning, uncover and bake at 325 degrees for 25-30 minutes. Allow to cool in the pan for 5-10 minutes and then invert onto a large plate or serving platter. Enjoy!
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