Butterscotch Pull Apart
Adapted from
Bridgford, The Bread Book
12 servings
| 25 ozs Frozen Roll Dough, thawed until pliable | 1/4 c walnuts, chopped | ||
| 3 ozs butterscotch pudding mix | 2 tsps cinnamon | ||
| 1 c light brown sugar, divided | 1/4 c light margarine, melted |
Prepare a 12-cup fluted pan with cooking spray. Sprinkle half cup brown sugar on bottom of pan, top with walnuts; set aside. In a small bowl, combine dry pudding mix, remaining brown sugar, and cinnamon. Dip each roll in melted margarine, then roll in butterscotch mixture. Arrange rolls on top of nut mixture in pan. The pan should be filled at least half way with dough. Let rise in warm place until almost doubled in size, 1 hour. The dough should rise to just under top of rim of pan. Preheat oven to 350 and bake for 35 minutes. Immediately turn over and out of pan onto wire rack to cool completely.
Instead of using Frozen Roll Dough, 1 1/2 pounds of Frozen Bread Dough can be substituted. Follow recipe accordingly except cut Frozen Bread Dough into 24 pieces.
| Calories | 278 | %CFF | 23 % | |
| Total Fat | 7 g | Saturated Fat | 0.4 mg | |
| Protein | 5 g | Cholesterol | 0 g | |
| Carbohydrates | 52 g | Sodium | 372 mg | |
| Sugars | 26 g | Fiber | 0.4 g | |
|
6.0 WW Points | ||||
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Rated by 3 users (5.0)
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