Butterscotch Rolls

*Must be prepared the night before!

21 Rhode’s frozen rolls
Chopped pecans
Maraschino cherries
1 package butterscotch pudding (not instant)
½ cup brown sugar
½ cup butter

Place 21 Rhode’s frozen rolls into Bundt pan that has been sprinkled with chopped nuts and whole cherries. Sprinkle butterscotch pudding over rolls. Make syrup of ½ cup brown sugar and ½ cup butter. Pour over rolls, then sprinkle with cinnamon. Cover with wet cloth and let stand overnight or about 7 hours. Bake at 350 degrees for 25 to 30 minutes. Cool ten minutes or so, then invert on platter.

Note: Plan on spills if you fill pan too full. I use less rolls 12-14 or use different types of pans. Place large cookie sheet under Bundt pan.

Ham Soufflé and Butterscotch rolls are our Traditional Christmas/Easter Brunch. I serve them with fresh fruit, juices, milk, herbal tea, and hot cocoa.