This delightful, hydrating watermelon salad was a hit with all of my friends, so I decided to include it as my first dish on Allrecipes. It was influenced by another recipe on this site, but I felt it needed its own recipe because it deviated so much from the original. Enjoy.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 10 |
| Yield: | 1 (9- or 10-inch) tube pan |
Ingredients
- 1 tablespoon softened butter, for greasing
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix
- ¾ cup white sugar
- 1 (12 ounce) package frozen dinner rolls
- ¾ cup chopped pecans
- ½ cup brown sugar
- ½ cup butter, melted
Instructions
- Grease a 9- or 10-inch tube pan with softened butter. Sprinkle butterscotch pudding mix and white sugar into the prepared tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter over the top. Place the pan in a cold oven and allow dough to rise 8 hours to overnight.
- Remove the pan from the oven.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Invert the pan onto a large plate and lift to release bread.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 272 mg |
| Sugars | 26 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Very good – used 13 dough balls, cut each in half. It was the perfect amount. Rolled each in butter then sugar mixture before putting in pan. Drizzled an additional 4 Tbs of butter on top. It was not necessary.
I’ve been making this for years and my family loves it. Only difference with mine is that I melt the butter, roll each bread piece in butter then coat with the pudding/brown sugar mixture before placing into the pan. Then I pour the remaining dry mixture over the top and finish with the remaining melted butter. Let rise, bake and ENJOY!!!
I’ve made this recipe for years – so much better than the ones using refrigerated biscuits. I’ve discovered the best technique is to spay the Bundt pan with cooking spray, cut the semi thawed roll dough in thirds and put half of them in the bottom of the pan. Then sprinkle 2/3 of the sugar, cook and serve pudding mix, pecans and some cinnamon over that. Then layer the rest of the dough balls on top of that and then the rest of the dry mixture. Then pour a melted stick of butter over all of that. Comes out perfectly every time.
Just found this recipe online my mom use to make this for the family when I was a kid. I leave out the nuts and use brown sugar instead of cane sugar. It always comes out great. Beware of letting it proof for too long.
The recipe didn’t say if you cooked the pudding first or not.
First time I followed the recipe instructions to the letter… It was less than stellar. Made a few tweaks and nailed it. 1. Sprayed my bundt cake pan lightly with the Pam. 2. Used 16 Rhodes frozen dinner rolls 3. Sliced a stick of butter into 16, half tablespoon pads of butter. 4. Placed 8 butter pads evenly around the first layer of frozen rolls. And again evenly spaced around and between the second layer of rolls. 5. After mixing the sugars and BAKE N SERVE pudding. I did an additional sifting to ensure a good even mixture everything. 6. Poured pecans evenly over the frozen rolls and butter pads. 7. Poured sugars and Pudding mix over everything. Then I placed it in the oven over night to thaw. 8-9 hours later removed them then preheated the oven to 350. 35 minutes later a plateful of sticky deliciousness
I made it with a batch of bread machine dough, tagged for making cinnamon rolls. It was very good, next time I will put a little less of the sugar mixture in the bottom and include some of the melted butter. The half that i put pecans on, didn’t rise as much and the sugary mixture didn’t melt as good…great flavour though.
Used this exact recipe for last 18 years. It’s bullet proof and my family insists on it every Christmas. The pudding and sugar carmelize perfectly every time…. but note: YOU MUST use COOK and SERVE pudding. NOT instant.
This is all time favorite at our house for holidays. All the comments that rate it low for not melting is because they used instant pudding and not the cook and serve. i have made this for more then 30 years since i was a teenager and when i messed it up and grabbed instant pudding is only time it has not melted the glaze, just fyi only buy cook and serve pudding!
I made these for Christmas morning. I usually make homemade giant cinnamon rolls. Let me tell you, these we’re A-MAZ-ING!! I’m about to make another batch tonight!
I did like the instructions said by putting the pudding and sugar at the base and then adding the frozen rolls and the rest of the ingredients – it took forever to bake, and then the pudding and sugar were not melted when I turned it over – plus how many rolls are 12 ounces – the packages I saw are much bigger I’m not happy with the results
I knew better but I followed the recipe anyway. One cannot dump the sugar and pudding into the bottom of the pan and expect this to work. After it cooked, I flipped it onto a platter only to find a big, far from gooey, mess. All you could taste was big lumps of sugar. Use another recipe where you roll each piece of bread in butter, sugar and pudding. Very disappointing
They were amazing and now a family favorite in our book!
It has you putting all the sugar and pudding in the bottom of the pan and then adding the dough. It should say to put it evenly on the bottom and between layers because all the sugar and pudding just stayed at the bottom and didn’t melt.
My son made this for the family of five and it’s all gone within an hour. It’s creamy and soft. Delicious and I will make it again.
it’s amazing
I’m giving this recipe 3 stars because the flavor was yummy but the way the recipe is written, they came out an ugly mess. I had to piece together some of the better parts just to take the photo. When I first took them out of the oven, I thought that it would have to go straight in the trash…but then I took a bite and wow! Such a good flavor. I served them up for the kids and they were gone in seconds. There needs to be a better way to prepare the pudding mix, sugar and butter so that it creates a glaze, rather than a clump of powder. I will tweak and make again in the future.