Recipe Details
Ingredients
-
½cupchopped pecans (Optional)
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1(1 pound) loaffrozen bread dough, thawed
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½cupbutter, melted
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½cuppacked brown sugar
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1(3.5 ounce) packagecook and serve butterscotch pudding mix
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2teaspoonsground cinnamon
Cooking Directions
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Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
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Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
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Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
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Preheat an oven to 350 degrees F (175 degrees C).
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Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories204 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 4g |
20% |
| Cholesterol 15mg |
5% |
| Sodium 232mg |
10% |
| Total Carbohydrate 27g |
10% |
| Dietary Fiber 2g |
7% |
| Total Sugars 12g |
|
| Protein 4g |
7% |
| Calcium 13mg |
1% |
| Iron 1mg |
7% |
| Potassium 26mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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