Recipe submitted by Danelle L.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
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