Butterscotch Pull Apart

Adapted from Bridgford, The Bread Book

  • 25 ozs Frozen Roll Dough, thawed until pliable
  • 3 ozs butterscotch pudding mix
  • 1 cup light brown sugar, divided
  • 1/4 cup walnuts, chopped
  • 2 tsps cinnamon
  • 1/4 cup 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.
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Posted: 3/16/2001
Rated by 3 users (5.00)
WW Points* : 6.41
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 287
Calories from Fat 73 (25%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 1g
Cholesterol 0g 0%
Sodium 377mg 16%
Potassium 0mg 0%
Total Carbohydrate52g 17%
Dietary Fiber 0g 0%
Sugars 26g
Protein 5g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.