5 Ingredient Butterscotch Bundt Rolls

Overhead view of butterscotch bundt rolls on white dessert plate and white background.

5 from 1 vote

5 Ingredient Butterscotch Bundt Rolls

This 5 Ingredient Butterscotch Bundt Rolls recipe is one of the EASIEST recipes you will ever make, but your friends, guests, or coworkers—or whoever you make them for—will think you spent hours! Prepare the recipe before going to bed, and bake them the next morning for a warm and ooey-gooey treat that is out of this world!

Prep Time10

Cook Time30

Resting Time for Bundt Rolls8

Total Time8 40

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

20-22 Unbaked Frozen Rhodes Dinner Rolls
3.5 oz Butterscotch Pudding (NOT Instant)
1/2 cup Light Brown Sugar lightly packed
1/2 cup Chopped Pecans
1/2 cup Unsalted Butter melted

US Customary - Metric

Instructions

NOTE: You can prepare this recipe before going to bed and then bake it in the morning - or - you can make it early in the morning and wait 7-8 hours to bake it if you plan to serve it in the evening.
Using a flour-based baking spray, generously spray a 10-cup size bundt pan of any shape. Don't forget the center cone area too.
Place 18-20 frozen dinner rolls around the inside of the bundt pan, then sprinkle over the top (in this order), the butterscotch pudding mix, light brown sugar, and then the chopped pecans.
20-22 Unbaked Frozen Rhodes Dinner Rolls, 3.5 oz Butterscotch Pudding (NOT Instant), 1/2 cup Light Brown Sugar, 1/2 cup Chopped Pecans
Pour the melted butter all over the top of the mixture, then cover tightly with plastic wrap and let it sit overnight or for 7-8 hours at room temperature. You'll know its ready because the rolls will have expanded and doubled in size.
1/2 cup Unsalted Butter
Adjust the oven rack to the 3rd level or center position (you don't want the bundt pan to be too close to the top) and preheat the oven to 350ºF. I would suggest placing a small- to medium-size jelly roll pan or baking sheet on the level below where the bundt is to catch any of the butterscotch sauce as it bakes.
Bake the bundt rolls for 28-30 minutes at 350ºF.
Remove from the oven and allow it to cool for 5 minutes before carefully inverting it onto a serving plate.
Slowly lift the pan up from the butterscotch bundt rolls to allow the extra butterscotch to drizzle over the rolls. Serve and enjoy!

Notes

I used my 10-cup Heritage Bundt Pan from Nordic Ware for this butterscotch bundt roll recipe. You can choose to use whichever one you'd like, but just make sure it's the 10-cup size. Not sure if it is the correct size? Fill a 1 cup measuring cup with water and add it to the inside of the bundt pan. Keep repeating this until it reaches the top.
For a flour-based baking spray, I swear by Baker's Joy which works very well with any bundt or cake pan recipe.
I would highly suggest adding a jelly roll pan or baking sheet on the oven rack below the bundt pan to catch any of the butterscotch sauce that may drip over while baking.
To help with removing the butterscotch bundt rolls from the pan, you can gently run a butter knife along the insides of the pan.
Before removing the rolls from the bundt pan, you can push down gently on the rolls so it will lay flatter on the serving plate.
I suggest putting the serving plate over top of the bundt pan and inverting it, instead of trying to flip the bundt pan onto the serving plate.
When pulling up on the bundt pan to release the rolls, do so SLOWLY to allow the excess butterscotch sauce to drizzle over the rolls.
These rolls will keep in an airtight container for a day or two at room temp. I would suggest reheating each piece in the microwave for 15-30 seconds before serving.

Nutrition