BUTTERSCOTCH BUBBLE LOAF
These are very good. Oooey and Gooey!! Yummy! Kids love these, but plan ahead. These are great put together at night, let them rise over night and bake in the morning!
Provided by mary Armstrong
Categories Other Desserts
Time 8h30m
Number Of Ingredients 6
Steps:
- 1. Spray bundt pan or tube pan with cooking spray. If you are making these at night, no need to preheat oven just yet...LOL
- 2. Cut rolls in half and dip in half the box of dry pudding mix. Arrange them in pan, alternating with nuts until rolls are used up.
- 3. Sprinkle remaining 1/2 box of pudding mix and nuts over top of rolls.
- 4. Combine brown sugar, cinnamon and butter. Heat til butter is melted and syrup is formed. Pour over rolls. Cover with plastic wrap that has been sprayed with cooking spray and let rise til double. Remove plastic wrap.
- 5. Bake at 350 degrees for 25-35 minutes or until golden. Let set 10 minutes and invert onto serving platter, scraping out caramel mixture as needed onto rolls.
BUTTERSCOTCH BUBBLE LOAF
This makes a great bubble loaf. You can use any flavor pudding really. I personally prefer the butterscotch. This is great in the mornings! Enjoy!
Provided by tinala
Categories Breakfast
Time 1h20m
Yield 12 small rolls, 6 serving(s)
Number Of Ingredients 5
Steps:
- Butter a 12 cup bundt pan or 9 inch cake pan.
- Sprinkle the pan with nuts.
- Cut the loaf into 24 pieces and place them in the prepared pan, then sprinkle them with pudding mix and brown sugar.
- Cover and let rise in a warm place for about 45 minutes or until double in size.
- Bake in a 375 degree oven for 30 minutes.
- Let the loaf stand for about 1 minute before turning it out onto plate.
Nutrition Facts : Calories 199.1, Fat 18.1, SaturatedFat 7.9, Cholesterol 30.5, Sodium 85.4, Carbohydrate 10.2, Fiber 0.9, Sugar 9.2, Protein 0.9
OVERNIGHT BUBBLE BREAD
One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!
Provided by KEMom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
- Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
- In the morning, preheat oven to 350 degrees F (175 degrees C).
- Bake for 20 to 30 minutes, until golden brown.
Nutrition Facts : Calories 678.6 calories, Carbohydrate 90.6 g, Cholesterol 45.5 mg, Fat 29.6 g, Fiber 3.9 g, Protein 14.7 g, SaturatedFat 11.9 g, Sodium 837.2 mg, Sugar 30.7 g
BUTTERSCOTCH BUBBLE LOAF
Number Of Ingredients 5
Steps:
- Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle 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°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH BUBBLE LOAF RECIPE
This gooey and delicious bubble loaf is a family favorite. Great for breakfast or dinner.
Provided by Contributor
Categories Breakfast
Time 1h5m
Number Of Ingredients 5
Steps:
- Cut dinner rolls into thirds. Arrange half of the cut rolls into the bottom of the pan. Sprinkle half of the pudding mix over the rolls, and sprinkle with half of the walnuts. Then repeat.
- 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°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
- Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 1 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 31 mg, Sodium 195 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
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