Truly one of the oldest Campbell family traditions.
16-18 frozen Rhoades rolls (the small ones, not the TX ones)
1 sm. pkg butterscotch pudding (I've used both Instant or Cooked)
1 stick butter
1/2 c. brown sugar
1 t. cinnamon
Melt butter. Add cinnamon, brown sugar and pour into the bottom of a bundt cake pan (sprayed with PAM). Add 1/2 c chopped pecans (or walnuts if you are a poor starving college student). Place rolls in the pan, sprinkle the box of pudding over the top.
Cover with plasticwrap. Let raise overnight or until rolls are double in size. Bake 350 degrees for 25-30 mins.
About Me
- The Campbell's
- We live in a small town in Utah - a blip on the map but it does have a 4-way stop sign. We have a small acreage that has been put into alfalfa and this year, corn. I love to be outside! We have 4 kids, one daughter-in-law, two grandbabies who are 3 and 6 months, and one on the way. There are 3 in varyings stages of school. I love to read cookbooks - now I just need the time to cook. We have 1 dog - Nemo (ok 2 - Brynn's dog Dottie), and four horses - Doc, Bandit, Rusty (Ella's horse) and Izzy.
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