I got this recipe from a cookbook that my church made in 1995. My mom bought herself a book and she also bought one for my sister and me. The book is so fun to have because each recipe names the person who submitted the recipe, I like to see the names and remember the people that used to go to that church.
We make these for breakfast on Christmas morning every year. We have pull aparts with bacon and had orange juice.
The sauce on this is so yummy, you may find yourself eating it by itself. One thing with this, it doesn’t reheat well. So make sure to fill up on it when you make it.
You will pour the sauce on the rolls and it will look somewhat like this.
20 frozen Rhodes rolls
1 cup brown sugar, packed
3/4 cup butter
1 teaspoon cinnamon
1/2 small package butterscotch pudding (Cook and serve, do not use instant)
1/2 teaspoon vanilla
Grease bundt pan and place 20 Rhodes rolls in the pan.
In a medium pot melt butter, then add sugar and cinnamon. Cook and stir for 1-2 minutes. Remove from heat and add vanilla and pudding.
Pour sauce over the rolls and cover with wax paper. Let rise at room temperature overnight.
In the morning, remove the wax paper and bake the rolls at 350 degrees for 40-45 minutes. Cover with tin foil to prevent the rolls on the outside from burning.
Remove from the oven let the rolls sit for 5 minutes and then turn the pan over on a large plate. The sauce will run over the rolls when you dump them out. Eat the rolls while they are hot. Enjoy!