Butterscotch Bubble Loaf

It is easy to make this "sticky buns" classic, and you will be hooked on baking this Bundt!

Butterscotch Bubble Loaf


  • 24 Rhodes™ Dinner Rolls, thawed but still cold
  • 1/2 box regular butterscotch or vanilla pudding mix, NOT INSTANT
  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 cup butter


  1. Cut dinner rolls in half and dip into dry pudding mix. Arrange rolls in sprayed Bundt pan, alternately with pecans.
  2. Sprinkle any remaining pudding mix over the top.
  3. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).
  4. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of Bundt pan.
  5. Carefully remove wrap.
  6. Bake at 350 degrees F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
  7. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

Prep: 20 min (not including thaw time)
Bake: 30-35 min | Servings: 10-12

Recipe and photo used with permission from: Rhodes Bake-N-Serv