Butterscotch Bubble Loaf

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Prep Time: 20 min.
Bake Time: 30-35 min.
Servings: 10-12
Difficulty: Beginning

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!

Ingredients

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

Instructions

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.

COMMENTS
  • Janis
    December 18, 2017

    That is delicious but i would like a recipe for a cinamon bubble loaf that resemble cinamon rolls

    reply
    • Jessi from Rhodes
      December 19, 2017

      Hi Janis,
      Try out our Monkey Bread recipe it is similar to the butterscotch Bubble Loaf but made with Cinnamon Rolls instead.
      http://rhodesbakenserv.com/monkey-bread/

      reply
    • Julie from Rhodes
      January 3, 2018

      Hi Janis,
      There are lots of different recipes on our website. Please call us at 1-800-876-7333 and we can try and help you.

      reply
  • December 20, 2017

    Isn’t there a method that lets this be assembled and then placed in the fridge overnight to be baked for breakfast? Please share if so.

    reply
    • Jeannine
      February 18, 2018

      I have a recipe with similar ingredients. Spray a 9×12 pan and place 2 cups nuts in bottom.. Place 24 frozen rolls on top and sprinkle with non-instant butterscotch pudding. Set aside. In saucepan cook 1 stick butter, 1 cup brown sugar, 2 Tbsp milk and 2 tsp cinnamon. Spray waxed paper and place on top. Place a larger piece of foil over top and place on counter overnight, about 8 hours (or you can place in the frig overnight and take it out a couple of hours before baking). Bake at 350 degrees for about 25 minutes. Invert immediately onto platter.

      reply
      • Jeannine
        February 18, 2018

        In above, bring butter and other ingredients to a boil. No need to cook further.

        reply
        • Debbie Norris
          February 21, 2018

          Sounds like a wonderful recipe! The only caution I would make is to be careful leaving it out overnight. We don’t recommend this. If the yeast is really fresh, it could rise and fall which would be sad with all those wonderful ingredients. The refrigerator method would be best! Thanks for sharing!

          reply
    • Michael Ford
      November 17, 2018

      I don’t alter the recipe. I put it together in the evening cover with plastic wrap and stick it in the fridge till morning. Take it out an hour before baking.

      reply
  • Judy Schwartze
    February 19, 2018

    with your recipe for the Bubble LoaF, APPROX. HOW LONG DOES IT TAKE FOR THE DOUGH TO RISE?
    cAN I LET IT RISE OVERNIGHT, AND BAKE IN THE MORNING?

    reply
    • Debbie Norris
      February 21, 2018

      It is difficult to give you an exact time. The speed of the raising depends on the warmth of your kitchen and the freshness of the yeast. We do not recommend leaving any of our yeast products out overnight. The best method is to assemble the recipe and put it in the refrigerator overnight. Take it out a few hours to finish raising and then bake.
      Hope you enjoy the Butterscotch Bubble Loaf! It is our most requested recipe!

      reply
  • Mary
    March 1, 2018

    Can this recipe be made in a 9×13 pan?

    reply
    • Debbie Norris
      March 7, 2018

      Thank you for your question. We are going to test this recipe in a 9X13″ pan today. So I will let you know the recipe either later today or first thing tomorrow.

      reply
      • Debbie Norris
        March 8, 2018

        Here is a recipe for our butterscotch Bubble Loaf in a 9X13″ pan:

        20 Dinner rolls-cut in 4 pieces, thawed but still cold
        1/2 pkg. Butterscotch Cook-N-Serv Pudding
        1/2 cup brown sugar
        1/2 cup pecans, chopped
        1/2 cup melted butter
        Spray the 9X13″ pan with non-stick cooking spray. Roll cut roll pieces in dry pudding (I used a Ziploc bag for this)
        Arrange rolls in pan. Sprinkle brown sugar, nuts and extra dry pudding over the rolls.
        Pour melted butter over this. Cover the pan with sprayed plastic wrap and let rise level with the top of the pan.
        Bake at 350 degrees for 20 minutes and then cover with aluminum foil and bake for an additional 15 minutes.

        Enjoy!

        reply
  • Shelle DeBusk
    November 25, 2018

    Do you have any recommendations for orange bubble lOaf or monkey bread? I love the real orange flavor of rhodes thaw/bake/serve orange rolls and would love to capture that yumminess in a bubble loaf.

    reply
    • Steve
      December 14, 2018

      Perhaps if you substitute orange marmalade for the butterscotch pudding.

      reply
      • Debbie from Rhodes
        December 17, 2018

        I really don’t think the orange marmalade will work. You can certainly try it. I would be interested in how it turns out, if you try it. You might also check the Cranberry Orange Pull-Apart in our recipe section.

        reply
    • J Scandrol
      December 21, 2019

      I’d sub the non-instant vanilla PUDDING mix instead of butterscotch. Maybe some orange ZeSt and dried cranberry along with some walnuts instead of pecan.

      reply
  • Tillie
    December 6, 2019

    I’ve been making this exact recipe that Debbie Norris posted in March, 2018, for years, except have always USed partially frozen bread cut into slices, lapped over each other in bundt pan. So much easier & faster than messing around with CUTTING up the frozen roll dough. Makes a beautiful presentation every time. Thanks rhodes!!

    reply
    • Debbie from Rhodes
      December 6, 2019

      That works too! It is a great recipe and we are so glad that you have enjoyed it for so many years! Thanks for your “sweet” comment!

      reply
  • Rhonda Hawkins
    December 14, 2019

    The instructions priNt but not the ingredients list

    reply
    • Debbie from Rhodes
      December 16, 2019

      Apparently that is a problem on our website. Thank you for letting us know! It should be fixed later on today. You could always copy and paste to a word document if you need that before then. Thanks!

      reply
  • J Scandrol
    December 21, 2019

    I’m looking for a similar recipe that used to be on the back of the rolls package years and years ago. It included all the mentioned INGREDIENTS above but also included karo syrup and sweetened condensed milk.

    reply
    • Debbie from Rhodes
      December 23, 2019

      We have looked through all of our old recipes and cannot see a recipe with sweetened condensed milk it in. Sometimes other recipes used Rhodes dough but they are not our recipes. We do have some recipes that use the carmel or are carmel rolls but they are not in a bundt pan. So look on our website and put “carmel” in the search and you will see them. I found an old recipe that had maraschino cherries and coconut put on the bottom of the bundt pan and we also have a recipe for Cranberry Orange Pull-Apart that you might like. Or you can experiment with other ingredients as you mentioned. Happy Baking!

      reply
  • April ellis
    December 21, 2019

    i love this recipe but I’ve had problems getting it to cook all the way through in a bundt pan. the tops get a little charred and the middle is still doughy. what am I doing wrong?

    reply
    • Debbie from Rhodes
      December 23, 2019

      One thing I have learned that might help you. Invest in a good quality bundt pan. Sometimes there are some pans that are a very thin gauge and bake the outside quickly but do not let the inside bake well. I also bake it at 350 for 17 minutes then cover it with foil and bake for another 17 minutes and check it then. If you need to give it maybe another minute or two. The foil will help the top from getting too done while the bottom is not bake well enough. Hope that helps you! Also you can call and talk with one of our baking experts at 1-800-876-7333.

      reply
  • Megan
    January 2, 2020

    I have used instant pudding every time I have made this. It turns out delicious. Why do you suggest not using instant pudding?

    reply
    • Debbie from Rhodes
      January 2, 2020

      The instant pudding doesn’t get as think as the non-instant. But… however you want to make it is just fine. If it works for you and you enjoy it that way, then make it that way! Many of us that work here at Rhodes, tweek the recipes to suit our taste too. We’re just glad you enjoy using Rhodes!

      reply
      • Megan
        January 4, 2020

        Thank you Debbie!

        reply
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