OPAL'S DOUBLE BUTTERSCOTCH CRESCENT ROLLS
Yield 3 dozen rolls
Number Of Ingredients 21
Steps:
- Soften yeast in warm water. Prepare pudding mix using 1 1/2 cups milk; when thickened, add melted butter. Blend unbeaten eggs, salt, and softened yeast into pudding. Gradually add flour to form a stiff dough, beating well after each addition. Cover and let rise in a warm place about 1 1/2 hours. Filling: Combine melted butter, brown sugar, flour, coconut, and pecan pieces. Divide dough into thirds and roll each part into a 15-inch circle; cut dough into 12 wedges, using a pastry wheel. Place rounded teaspoon of Filling onto each wedge and roll up, starting with the wide end. Place on cookie sheet in crescent form. Let rise in warm place about 1 hour. Bake at 375° for 12-15 minutes. Glaze: Combine brown sugar, water, and butter in saucepan. Bring to boil and boil 1 minute. Stir in powdered sugar; thin with milk, if necessary. Glaze rolls while still warm.
Nutrition Facts : Nutritional Facts Serves
BUTTERSCOTCH PULL-APART ROLLS
Prepare these rolls the night before and throw them in the oven in the morning... Enjoy!
Provided by Meg
Categories Bread Quick Bread Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
- Bake in the preheated oven until the buns are golden brown, about 20 minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 61.7 g, Cholesterol 27.6 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 546.3 mg, Sugar 22.3 g
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