EditGenerations in my family have made this the same way. It’s super easy! Instead of the way my mom made it with frozen rolls, I make my own sweet roll dough, but slightly freeze the homemade dough in small rounds before dipping them. It makes things easy!
Estimated 24-30 semi frozen rolls, uncooked
2 sticks of melted butter
1 pkg butterscotch pudding – Cook & Serve version only
Prepare round Angel Food or Bundt pan with butter or cooking spray.
Dip each roll in butter, then cinnamon-sugar mixture. Place each in pan all around and keep stacking on top and all around.
Cut 1/4 cup cold butter into small squares and place all around top of rolls. Sprinkle box of butterscotch pudding on top.
Let rise until reaches the top. Bake at 375 for 25 mins until brown and caramel has formed.
Wait until slightly cooled before flipping onto serving platter. ❤️
My homemade sweet roll dough recipe:
1 1/2 tsp
salt (can use less)
warm water (105-115 degrees)
active dry yeast
4 1/2 c
All purpose flour, may need a bit more or less, see directions
Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.
Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.