Paula Deen’s Butterscotch Pull-Apart Bread is one of my favorite make-ahead breakfast recipes. It takes just a few minutes to throw together the night before then rises all night into a fluffy sweet bread that is loaded with a thick butterscotch sauce and pecans. Couldn’t be easier – or more delicious.
Prep Time - 9 hours
Cook Time - 30 minutes
Total Time - 9 hours 30 minutes
Servings - 10 servings
Author - Jennifer
Ingredients
- 18 Rhode's Bake-and-Serve frozen dinner rolls, unbaked
- 1 box (3 oz) butterscotch pudding mix, cook-and-serve, not instant
- 1/2 cup brown sugar
- 1/2 cup pecans
- 1/2 cup butter, melted
Instructions
- Place frozen rolls in greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all.
- Cover pan with plastic wrap that has been sprayed with non-stick cooking spray. Allow pan of rolls to sit at room temperature overnight, about 8-10 hours.
- Preheat oven to 350 degrees F.
- Bake 25-30 minutes. Remove from oven and allow to cool 5 minutes then turn pan over onto a serving platter to remove rolls.
- Serve rolls by pulling apart chunks with a fork.
KEY TO SUCCESS #1 – PLAN AHEAD FOR THE RISING
That key to success sounds really ominous but what I really mean is that this bread dough needs at least 8-10 hours of rising time so make sure you start early. I always put this Butterscotch Pull-Apart Bread together the night before I want to serve it then let it rise overnight and bake it up in the morning.
You’ll need to use a large Bundt pan for this recipe. I would suggest using one that is at least a 10-cup capacity if not more. These rolls rise up nice and fluffy and high. If you use a smaller pan, it might spill over during rising or during baking.
There are so many cool Bundt pans that can make your baked goods look super fancy. You can use any of these types of shaped Bundt cake pans for this recipe, just as long as they are at least 10-cup capacity.
KEY TO SUCCESS #2 – THE BUTTERSCOTCH SAUCE
The thick and buttery butterscotch sauce practically makes itself! The key to the sauce is using Cook-and-Serve Butterscotch Pudding mix. This is NOT instant pudding mix although the instant pudding will work in a pinch.
First, put the frozen Rhode’s Dinner Rolls in your Bundt pan. They should be frozen when you put them in the pan. Then sprinkle the butterscotch pudding mix all over the top of the dinner rolls then the brown sugar over the pudding mix. Do not mix up the pudding according to package directions. Just sprinkle the dry mix over the frozen rolls.
Sprinkle the chopped pecans over the brown sugar then pour melted butter all over the top. As the rolls start to thaw and rise, the sauce ingredients will mix together and make their way down to the bottom of the pan.
Cover the Bundt pan with a piece of plastic wrap that has been sprayed with nonstick cooking spray then set it in a warm place. The pan of rolls will sit out on the counter overnight to rise for 8-10 hours. In the morning, it will be ready to bake.
KEY TO SUCCESS #3 – BAKE THEN FLIP OUT A LITTLE
In the morning, preheat the oven to 350 degrees F then place the pan of rolls in the oven to bake for about 25 minutes. If my rolls are really puffy and taller than the edges of the pan, I like to put my Bundt pan on a rimmed baking sheet in case it overflows. So far, it has not overflowed! But better safe than sorry.
Be sure to place the pan of rolls on a lower rack of the oven so that the top of the rolls will not get overly brown.
When the rolls come out of the oven, let them sit on the counter to cool for at least 5 minutes before you flip the pan onto a serving plate. This will help the rolls come out of the pan a little easier. With all the butterscotch sauce, the rolls don’t stick to the pan.
To serve, use a fork to pull off individual rolls. Enjoy!
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