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Microwave the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter has melted. Whisk together until incorporated. Sprinkle ½ cup pecans into the pan. Place half the frozen rolls evenly over the pecans leaving a little space (¼-inch) between rolls.
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Cut the thawed rolls into fourths. Combine the cinnamon and sugar in a bowl. Coat the dough pieces in the cinnamon-sugar mixture. Stagger coated pieces of dough inside of a heavily greased bundt pan. Combine 1/2 cup of the remaining cinnamon sugar with the butter and brown sugar in a saucepan.
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Ingredients. About 20 frozen Rhodes Bake N Serv dinner rolls; 1 (3 ounce) package of butterscotch cook and serve pudding mix3/4 cup of brown sugar, packed; 1 teaspoon of cinnamon; 1/2 cup of chopped pecans; 1/2 cup (1 stick) of butter, melted; Instructions Thoroughly butter or spray a bundt pan and add the frozen dinner rolls in the bottom. Sprinkle with the pudding mix.
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Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350 degrees F 35-40 minutes. Cover with foil the last 10 minutes of baking. Cool 1 minute and invert onto serving platter. *If using Rhodes Anytime Cinnamon Rolls, they do not need to rise. Bake at 350 degrees F 25-30 minutes.
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Cut each roll into quarters with kitchen shears or a sharp knife. Dunk each piece of dough into the butter and toss to coat. Dredge in cinnamon sugar mixture and toss to coat. Toss into prepared pan. Continue to add dough to pan, starting with the first layer and moving onto a second. Bake uncovered for 15 minutes.
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Mix the 1 cup brown sugar, 2 packages of butterscotch pudding powder, and 2 tbsp cinnamon together in a medium bowl. Grease a bundt pan. Then pour ¼ cup of the crushed walnuts into the bottom of the bundt pan. Cut the Rhodes Rolls into quarters.
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For the Rhodes Monkey Bread. Defrost the frozen roll dough. Preheat oven to 350° F. Grease a large, 12 cup bundt pan and set aside. Mix the brown sugar and cinnamon into a bowl. Melt the butter and set in another bowl. ¾ cup brown sugar, ½ cup butter.
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6 tablespoons butter, melted. 2/3 cup brown sugar. Preheat oven to 350ºF. Cut each cinnamon roll into six pieces. Dip each piece in butter then roll in brown sugar. Arrange evenly in included pan. Bake at 350ºF for 30 minutes. Let sit for 5 minutes, then invert onto a plate or serving dish. Serve while warm.
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Spray a 10-inch bundt pan with nonstick cooking spray. If adding nuts, sprinkle them in the pan. Add twenty frozen rolls to the pan. Evenly spread the dry pudding mix over rolls. In a medium bowl combine brown sugar, melted butter, and cinnamon. Pour evenly over rolls. Leave on the counter, uncovered, overnight.
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Directions. Grease a 9- or 10-inch tube pan with softened butter. Sprinkle butterscotch pudding mix and white sugar into the prepared tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter over the top. Place the pan in a cold oven and allow dough to rise 8 hours to overnight.
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Preheat oven to 350°F and place bundt pan on baking sheet (in case of spillage). Bake on middle rack for about 40-55 minutes until lightly brown on top. If browning too quickly, cover loosely with foil for last 10-15 minutes.Cool in pan for 5-10 minutes, then place serving plate on top of bundt pan and invert, removing the bundt pan.; Optional Bourbon Chocolate Glaze
This Easy Rhodes Monkey Bread uses frozen dough and butterscotch
In a microwave safe bowl, combine butter, butterscotch pudding mix, brown sugar, cinnamon and salt. Microwave, covered, until butter has melted, about 1 minute. Whisk together until smooth. Sprinkle the remaining pecans over the rolls. Evenly pour 1/2 of the butterscotch mixture over the rolls.
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Place butter and brown sugar into a small sauce pan. Over medium-low heat, melt together until a syrup is formed. Pour syrup over rolls. Cover with plastic wrap and let rise about 30 minutes or until roll are even with top of bundt pan. Bake at 350ºF for 30-40 minutes with a pan on the rack below to catch any drippings.
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Place the cut pieces of dough into the prepared pan. Step 3. In a small mixing bowl, mix sugar (½ cup white sugar) and cinnamon, then pour the cinnamon sugar mixture evenly over the frozen dinner roll dough pieces. Then, evenly spread the package of butterscotch pudding mix on top of the cinnamon mixture and rolls.
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Sprinkle butterscotch pudding evenly over the rolls. Pour melted butter over top of the pudding covered rolls. Sprinkle the tops with brown sugar and cinnamon. Cover with plastic wrap and let sit overnight. In the morning, preheat the oven to 350 degrees. Place bundt pan in the oven and bake rolls for 30 minutes.
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Sprinkle the dry pudding mix over the brown sugar. Top with the remaining ¼ cup melted butter. Cover with a light dish towel and let sit for 6-8 hours. This is perfect to prepare at night and bake first thing in the morning. When ready to bake, preheat the oven to 350 degrees and bake for 25-35 minutes.
