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.
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.
Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven.
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.
Total recipe points=121; 2 rolls per serving=10 WW points OR 1 roll per serving=5 WW points