Butterscotch Bubble Loaf Recipe

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Recipe for Butterscotch Bubble Loaf  

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Try this Butterscotch Bubble Loaf Recipe

An easy to make, 'sticky buns' classic!

Prep Time: 20 (not including thaw time) Minutes
Total Time: 55 Minutes
Makes: 10-12 Servings

Recipe Ingredients:

  • 24 Rhodes™ Dinner Rolls, thawed but still cold
  • 1/2 box butterscotch or vanilla pudding mix, non-instant (Non-instant are the pudding mix boxes that say ‘Cook and Serve,’ or something similar. They’ll have actual cooking/stove top instructions)
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 cup butter or margarine

Recipe Instructions:

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.

Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.

Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.

Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.