Butterscotch Rolls Recipes

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BUTTERSCOTCH PULL-APART ROLLS

Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!

Provided by Meg

Categories     Bread     Quick Bread Recipes

Time 8h30m

Yield 10

Number Of Ingredients 6



Butterscotch Pull-Apart Rolls image

Steps:

  • Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
  • Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
  • Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g

cooking spray
20 frozen white dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix
½ cup butter, melted
½ cup brown sugar
1 teaspoon ground cinnamon

BUTTERSCOTCH BUNDT ROLLS

Similar to Monkey Bread. Pecans work best but you can use other nuts or leave them out. Will become a fast favorite.

Provided by Hadice

Categories     Breads

Time 12h40m

Yield 6-12 serving(s)

Number Of Ingredients 5



Butterscotch Bundt Rolls image

Steps:

  • Arrange frozen rolls in a greased bundt pan.
  • Sprinkle pudding, brown sugar, and pecans over rolls.
  • Drizzle butter over all.
  • Cover bundt pan with a dish towel or plastic wrap and let rise at room temperature overnight, or about 12 hours.
  • Remove towel.
  • Bake at 350F for about 25 minutes.
  • Cool 5-10 minutes before inverting to a serving plate.
  • Serve warm.
  • Makes 18 rolls.

Nutrition Facts : Calories 519.5, Fat 28, SaturatedFat 11.8, Cholesterol 41.5, Sodium 553.8, Carbohydrate 61.5, Fiber 3.4, Sugar 20.2, Protein 8.1

18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding (NOT instant)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

BUTTERSCOTCH CINNAMON ROLLS

Make and share this Butterscotch Cinnamon Rolls recipe from Food.com.

Provided by Chalsea

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Butterscotch Cinnamon Rolls image

Steps:

  • Spray bundt pan with Pam. Add nuts, raisins, and frozen rolls.
  • Mix pudding mix, sugars and cinnamon together and pour over rolls.
  • Drizzle melted butter over all.
  • Cover with plastic wrap and a towel and let rise overnight or all day.
  • Bake in 350 degree over for 30 minutes.
  • Turn over on platter while still very warm.

1/2 cup nuts
1/2 cup raisins
18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding mix (NOT instant)
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup butter, melted

BUTTERSCOTCH CRESCENTS

When I was first married, I'd try all kinds of recipes to impress my husband. These crescents were such a hit I still make them!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 3 dozen.

Number Of Ingredients 19



Butterscotch Crescents image

Steps:

  • Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°. , In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. , For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

1 can (12 ounces) evaporated milk, divided
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
1/2 cup butter, cubed
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 large eggs, room temperature
2 teaspoons salt
5 to 5-1/2 cups all-purpose flour
FILLING:
2/3 cup packed brown sugar
2/3 cup sweetened shredded coconut
1/3 cup chopped pecans
1/4 cup butter, melted
2 tablespoons all-purpose flour
FROSTING:
1/4 cup packed brown sugar
2 tablespoons butter
1 cup confectioners' sugar
2 to 3 tablespoons hot water, optional

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