Cinnamon Butterscotch Bubble Bread

Perfection.

Perfection.

This is my #1, all time, absolute FAVORITE breakfast in the whole wide world! This is the breakfast I wanted for every birthday! My mom would prepare everything for this dish the night before so it could rise over night. Then she would bake it in the morning. I would always have this and a Strawberry Breeze flavored Julius drink for breakfast on my birthday.

Cinnamon Butterscotch Bubble Bread

24 frozen Rhodes Dinner Rolls

1 (3 oz.) pkg. butterscotch pudding mix (Cook & Serve kind ONLY, Instant does not work!)

1 cup brown sugar (packed)

1 teaspoon cinnamon

½ to ¾ cup chopped pecans (optional)

1 stick butter or margarine

Grease a bundt cake pan with cooking spray.  Place the 24 frozen rolls evenly in the pan.  Blend pudding mix, brown sugar, cinnamon and nuts (optional) in a medium bowl. Scatter over the frozen rolls (it will sift down between the rolls as they thaw and rise).  Cut butter or margarine into slices and arrange over top of the frozen rolls.  Cover pan with a kitchen dish towel and let rise on the counter at room temperature overnight.  Next morning, preheat oven to 350 degrees F and bake in center of oven for 35 minutes.  Cover with foil part way through if rolls start to brown on top. Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven. Remove from oven and turn upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

Grease a bundt cake pan.

Grease a bundt cake pan with cooking spray.

Place 24 frozen Rhodes Dinner Rolls in the greased pan.

Place 24 frozen Rhodes Dinner Rolls in the greased pan & set aside.

Whisk together the pudding mix, packed brown sugar and teaspoon of cinnamon.

Whisk together the pudding mix, packed brown sugar and 1 teaspoon of cinnamon (Yes, just 1 teaspoon-I promise, its enough).

Mix thoroughly until well blended.

Mix thoroughly until well blended.

Pour the mixture over the rolls.

Pour the mixture over the rolls.

Take a stick of butter...

Take a stick of butter…

and chop it into pieces.

and chop it into pieces.

Layer the butter pieces on top of the rolls & the mixture.

Layer the butter pieces on top of the rolls & the dry pudding mixture.

Cover with a kitchen dish towel and let rise.

Cover with a kitchen dish towel and let rise. Note: The bread will keep rising and getting larger. Therefore, it is usually best to make it right before bed, so it only rises about 8 hours max. If it exceeds the pan after rising, just poke it back in and bake, not a problem!

The next morning, preheat oven to 350 degrees F and bake in the center of oven for 35 minutes.  (Tip: Consider the pan height before preheating your oven, you may need to move a rack down a notch, or actually take a rack out. Also, if your dough rose to exceed your pan, you may consider placing a foil lined cookie tray below it to catch any caramel drips that may overflow-saves it from becoming a burnt mess on the bottom of your oven) Cover with foil part way through baking if rolls start to brown on top. Rotate pan in oven to brown evenly. 

Covered with foil for a few more minutes of cooking.

Covered with foil for a few more minutes of cooking.

Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven.

Poke a fork in the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

Poke a fork along the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

A tasty morsel from the inside. :)

A tasty morsel from the inside. 🙂

Remove from oven, and loosen the edges of the rolls from the sides and center of pan with a fork or knife. Carefully, (using hot mits) turn the pan upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

Perfection.

Perfection.

Life is messy. Art.

Life is messy. Think of it as art…then immediately soak with hot water & dish soap.

DSC_0001

After the meal, wrap up the left overs in the tin foil from lined tray and use the tin foil used to protect it in the oven to cover the top. No waste, easy clean-up!

After the meal, wrap up the left overs in the tin foil from the foil lined tray and use the foil used to protect it in the oven to cover the top. No waste, easy clean-up!

Total recipe points=121; 2 rolls per serving=10 WW points OR 1 roll per serving=5 WW points

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