The most amazing gooey gooey sticky buns that you take out the night before and are ready for an amazing breakfast!
- 20 frozen Rhodes Rolls
- Regular Butterscotch pudding has to be cook and serve
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup butter
Grease a bunt pan. Place the 20 rhodes rolls in pan.
Sprinkle 1/2 package Jello Butterscotch cook and serve on top. Sprinkle the cinnamon on top.
Melt the butter and mix with the brown sugar. Drizzle over rolls.
Cover with a damp cloth and raise overnight. Bake at 350 for 25 minutes. Cook for about 10 minutes and then cover with aluminum foil. The top browns fast! The aluminum foil will help them to cook throughout and not brown the top quite as fast. But cook for the whole time or else the rolls on the bottom will be doughy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.