Sheep

mood: hungry

I've had several requests for the recipe from yesterday, so here goes:

1/2 bag Rhodes frozen doughballs (approximately 18 rolls)
1/2 cup brown sugar
1 package of Cook and Serve Butterscotch pudding (small package and MUST be Cook and Serve)
A few shakes of cinnamon
1/2 cup of butter

The night before put frozen doughballs in a bundt pan.  In a separate bowl mix together the brown sugar, cinnamon and dry pudding mix.  Sprinkle over the top of the dough balls.  Melt butter and drizzle the butter over the top of the dough balls and then place pan on the counter or in the oven to rise (and thaw) overnight. 

The next morning put the pan in the oven at 350 degrees for 30 minutes.  When done, take out of the oven and turn bundt pan over onto a separate plate (to allow carmelized mix to get to all the rolls. 

Enjoy!