I tried a new,
quick and easy
recipe for our Saturday, Bunny Day breakfast. Can't say much for the nutrition but the grands gave it a big thumbs up. The recipe will also be posted at Knight's In The Kitchen.
Butterscotch Bundt Rolls
AKA Sticky Buns
18 frozen dinner rolls
1 (3 oz) package butterscotch pudding (not instant)
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/2 c. melted butter
Arrange frozen rolls in a well greased Bundt pan ( I think an angel food cake pan would also work). Sprinkle pudding mix, brown sugar and pecans over rolls. Drizzle butter over all. Cover pan with greased waxed paper and then a kitchen towel and let rise at room temperature overnight or about 11-12 hours. Remove waxed paper and towel. Bake in preheated 350* oven about 25 minutes. Cool 5-10 minutes before inverrting to a serving plate. Serve warm. Makes 18 rolls.
(recipe from Julie Badger Jensen, Essential Mormon Cookbook, Salt Lake City: Deseret Book, 2003, p. 5)