Desserts:

Bundt Pan Caramel Rolls

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Ingredients

2 to 3 loaves frozen bread dough, just thawed, and rolled into approximately 18-20 balls the size of large walnuts
1 package regular butterscotch pudding (not instant)
1/4 cup margarine or butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
Crushed walnuts, if desired

Instructions

Thoroughly spray a bundt pan with non-stick spray. Sprinkle the pan with crushed nuts, if desired. Randomly layer bread balls in the pan, sprinkling with the dry butterscotch pudding mix. Melt butter, brown sugar and cinnamon and pour over the top. Let the balls rise until they are doubled size; bake at 350 degrees F. until done (25-30 minutes). Invert on plate, and rolls will pull apart in sections.

Dawn Weiss
Rock Island