Make night before. Great for holidays and house guests
- Carbohydrate 65.8675900275055 g
- Cholesterol 46.4525000310935 mg
- Fat 21.6497150117302 g
- Fiber 2.24340002655983 g
- Protein 6.47740500015657 g
- Saturated Fat 7.63473800742888 g
- Serving Size 1 1 Serving (117g)
- Sodium 491.738000091151 mg
- Sugar 63.6241900009457 g
- Trans Fat 1.40166800082116 g
- Calories 475 calories
Step-by-step
- Arrange frozen dinner tolls in greased bundt pan.
- Sprinkle 1 small package instant butterscotch pudding over rolls.
- Melt butter and brown sugar together and pour over rolls.
- Let bundt pan sit out overnight, cibered.
- In morning bake rolls at 350 degrees for 25-30 minutes.
- Let rest for 10 minutes and then invert.
Swapping frozen yeast rolls for homemade enriched dough fundamentally alters the final proofing rate and moisture absorption. Commercial frozen rolls contain dough conditioners that stabilize the structure during a twelve-hour counter thaw, whereas fresh dough will over-proof and collapse by morning. Placing the bundt pan in a cool kitchen zone around 65 degrees Fahrenheit prevents the yeast from exhausting itself before the baking phase begins.
Scaling this recipe requires precise pan geometry. A standard 10-cup bundt pan accommodates eighteen rolls comfortably, but cramming twenty-four rolls into the same volume restricts expansion and creates dense centers. Conversely, halving the batch into a smaller ring mold will concentrate the butterscotch topping too heavily, resulting in a burned sugar crust rather than an even glaze. Maintain the ratio of one package of instant pudding per eighteen rolls to ensure the starch thickens the melting butter and brown sugar properly.
Dietary adaptations present distinct technical hurdles. Gluten-free frozen bread substitutes lack the gluten network required to trap the carbon dioxide produced during the overnight rise, yielding a dense, heavy crumb. Substituting plant-based butter similarly changes the emulsion of the caramel sauce, often causing the fat to separate from the sugar during the twenty-five minute bake at 350 degrees.
Inverting the pan demands strict adherence to timing. Letting the baked pastry rest for exactly ten minutes allows the sugar matrix to set slightly without cementing itself to the metal surface. Inverting the pan too soon results in a liquid spill, while waiting past fifteen minutes causes the cooling sugar to harden and trap the rolls inside the fluted channels.
