Butterscotch Bubble Loaf
Prep Time: 20 min.
Bake Time: 30-35 min.
Rhodes’ famous Butterscotch Bubble Loaf is our most requested recipe every year. Watch how easy it is to make this “sticky buns” classic, and you too will be hooked on baking this bundt!
24 Rhodes Yeast Dinner Rolls, thawed but still cold
1 of a 3.4 ounce box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
3/4 cup brown sugar
1/2 cup butter or margarine
Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top.
Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.
Carefully remove wrap. Bake at 350 degrees F for 35-45 minutes with a pan on the rack below to catch any caramel drippings. The caramel sauce should be seen bubbling when it is finished baking. Cover with foil the last 15 minutes of baking if needed.
Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
OVERNIGHT METHOD: Prepare recipe and cover with plastic wrap. Place your pan in the refrigerator overnight. Take the pan out of the refrigerator. Make sure dough does not exceed the top of the pan. You may need to let the product continue to rise slightly at room temperature. This is a great time to preheat your oven. Follow baking instructions.