Butterscotch Bubble Loaf

I'm eating this tonight. TONIGHT. I am so excited, every time I walk by those rising rolls I just want to pick one up and eat it, uncooked and all. Don't worry, I won't. I do not want to deal with the consequences that will surely come by doing that.

It may seem weird that I'm having this TONIGHT, some of you have probably seen the recipe before: and it's for breakfast. But who says you can't have breakfast for dinner? Or better yet, dessert?

Isn't it funny that most "breakfast foods" are sugary and sweet? I don't know about you, but I feel sick when I start the day off with sugar. It makes me sad to say it, but that's how my body has adapted as I've grown. I haven't gone completely off sugar in the mornings, I just usually have to deal with a little upset stomach that comes.

Anyway, that's one of the reasons I've become a huge fan of breakfast for dinner/dessert. Not only that, but breakfast is usually cheaper and easier to make. Therefore, we eat it TONIGHT.

If you're a fan of the center of a cinnamon roll (which I definitely am: I've forgone the Classic at Cinnabon, I get the Center of the Roll every time), be prepared for delight. It's far easier to make than a cinnamon roll. It takes 10 minutes tops to throw it together, then you just let it rise and bake. Yet, it has the chewy roll and the caramelly, buttery goodness that you find on those perfect pastries.

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    Sydney Hill
    Weekly Newsletter Contributor since 2012
    Email the author! sydney@dvo.com


Butterscotch Bubble Loaf

Serving size: 8
Calories per serving: 410

24 frozen white dinner rolls
1/2 package (small) butterscotch pudding
1 stick (1/2 cup) margarine, melted
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup to 1 cup chopped pecans (optional)

Mix the pudding, margarine, cinnamon, and brown sugar. Grease a bundt food pan. Arrange frozen rolls. Pour pudding mixture over the top, then sprinkle with desired amount of pecans. Let rise, uncovered, overnight. Bake at 350 degrees for 30 minutes and serve warm.

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