Bubbleloaf

Dalene Olson recommended this recipe for the dessert at our Young Women Auxiliary Training in February 2011. Her comment was that she and her husband could sit down and eat the entire thing in one sitting it was so good...even though no one should eat that much. I wasn't convinced it would be that great, but I gave Amy a taste before I left for the training meeting and she chased me out the door trying to convince me to leave the bubbleloaf home for her to eat. Luckily, I made 2 and brought home half of one for Amy and Casey.

18 Rhodes Rolls (I couldn't find Rhodes brand and just used another brand of frozen dinner roll dough)
1/2 packet butterscotch pudding
1/2 cup brown sugar
1/2 cup butter
cinnamon (I love cinnamon, so I use a ton, but the recipe only calls for 1 tsp)

Grease a bundt pan. Mix dry pudding and cinnamon together in a small bowl. Cut thawed rolls into halves (easier if still a little frozen). Dip pieces into dry mix of pudding and cinnamon. Arrange rolls in a bundt pan. Sprinkle remaining dry mix over pieces. Combine brown sugar and butter in small saucepan until sugar is dissolved. Pour over rolls and let rise until double in size about 1-2 hours. Bake at 350 degrees for 30 minutes.

The recipe reminded me of my sticky bun recipe so I altered my second pan slightly. I poured a little of the brown sugar, butter mixture into the bottom of the bundt pan and sprinkled in about 1/2 cup of chopped pecans. Then I added the cut and dipped rolls and followed the rest of the recipe as above. The pecan version was a huge hit with the sisters and I didn't have any leftovers of that version.