- 8
- 15 mins
- 35 mins
Ingredients
- 16 Unbaked Frozen Yeast Dinner Roll Dough (I used Rhodes brand)
- 1 3 ounce pkg. Butterscotch Pudding Mix, not instant
- 1/2 cup Brown Sugar, packed
- 1-1/2 cups Cashews, I use whole nuts
- 1/2 cup Butter, melted
- 1 tsp Cinnamon
Preparation
Step 1
The night before; generously grease a tube pan. If using a 12-cup bundt pan reduce the rolls to 12.
Mix the cinnamon in with the melted butter.
Sprinkle about half of the nuts into the bottom of the pan.
Place the frozen rolls in the pan over the nuts and stack them on top of each other.
Sprinkle the dry pudding mix over the rolls, then sprinkle the brown sugar over the pudding mix.
Sprinkle remaining nuts over the brown sugar.
Drizzle the melted butter over everything.
Let rise at room temperature overnight or 8-10 hours.
Note: To prevent the dough from forming a hard crust while rising, cover with a lightly damp tea towel over the top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides. Don't make the wrap too tight because they will double in size.
Heat oven to 350 degrees. Bake for 22-25 minutes. Watch to make sure it isn't burning or that the liquid isn't overflowing out of the pan.
Remove the pan from oven and allow to cool for 5 minutes.
Place platter on top of baking pan and invert. The liquid will drip and coat all of the rolls.
Serve by pulling apart chunks with a fork.