Butterscotch Bundt Rolls
Transform your mornings or dessert time with these indulgent Butterscotch Bundt Rolls, a dazzling treat that's as easy to make as it is delicious! Featuring soft, pillowy frozen dinner roll dough soaked in a luscious mix of buttery brown sugar, spiced cinnamon, and rich butterscotch pudding, this crowd-pleasing recipe bakes to golden perfection in a classic bundt pan. Optional chopped pecans or walnuts provide a delightful crunch that beautifully complements the gooey, caramelized topping. With minimal prep time and an overnight rise, these rolls are perfect for holiday mornings, weekend brunches, or any occasion that craves a sweet showstopper. Serve warm for the ultimate comforting treat—ideal alongside a steaming cup of coffee or tea!
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Recipe Information
Ingredients
- 16 pieces Frozen dinner roll dough
- 3.5 oz Butterscotch pudding mix (cook and serve, not instant)
- 0.75 cups Brown sugar
- 0.5 cups Unsalted butter
- 0.5 cups Chopped pecans or walnuts (optional)
- 1 tsp Ground cinnamon
- 1 as needed Nonstick cooking spray
Instructions
Spray a standard bundt pan with nonstick cooking spray to ensure easy removal of the rolls after baking.
Evenly sprinkle half of the chopped pecans or walnuts (if using) at the bottom of the bundt pan.
Arrange the frozen dinner roll dough balls evenly in the bundt pan, ensuring they don't overcrowd since they will expand as they rise and bake.
Sprinkle the dry butterscotch pudding mix evenly over the rolls, coating them generously.
In a small saucepan, melt the unsalted butter over low heat. Once melted, stir in the brown sugar and ground cinnamon until well combined and smooth.
Pour the butter-sugar mixture evenly over the rolls and pudding mix in the bundt pan, ensuring every part is coated to achieve a gooey texture.
Sprinkle the remaining chopped pecans or walnuts over the rolls, adding a bit of crunch if desired.
Cover the bundt pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 6-8 hours or overnight until doubled in size.
Preheat the oven to 350°F (175°C). Remove the plastic wrap or towel from the bundt pan.
Bake the rolls in the preheated oven for 25-30 minutes, or until the tops are golden brown and bubbling.
Remove the bundt pan from the oven and let it rest for 5-10 minutes. Carefully invert the bundt pan onto a serving plate or platter to release the rolls.
Serve warm and enjoy the gooey, buttery, and sweet butterscotch bundt rolls. These pair perfectly with a cup of coffee or tea!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 203.3 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
