Butterscotch Gooey Rolls
By Michelle Alfaro
Oh my goodness, oh my goodness! Do I have a recipe for you! This recipe has been a staple of the Christmas holidays for me and my family for probably my ENTIRE LIFE. And, at this stage of middle age, that’s saying something. This recipe doesn’t even really have a name in our house because it doesn’t NEED a name. That’s how legendary these rolls are. I however, for your convenience, have titled them Gooey Butterscotch Rolls. Because, they’re ooey, they’re gooey, and their caramel/butterscotchey.
Some people may call this sort of thing MonkeyBread, but whatever you want to call it, just make it. Like yesterday. Or on Christmas Eve for Christmas morning breakfast! Though they ARE decadent, they are so easy to throw together, it will make your busy Christmas morning both delicious and relaxing. Christmas will never be the same again!
½ c. butter, melted
18 – 20 frozen yeasted, but unrisen, dinner rolls (such as Rhodes)
1 – 3.5 oz box Jello Cook ‘n Serve Butterscotch Pudding (Please, NOT INSTANT)
⅔ c. brown sugar
Using a pastry brush, use a tablespoon or two of the melted butter to grease a bundt pan. Place the rolls in the pan and top with the rest of the ingredients, including the remaining butter. Top with a towel or plastic wrap. Allow rolls to rise at room temperature overnight, or at least 6-7 hours until fully risen. (See image below for how they should look before baking) Bake at 350 degrees for 25 – 30 minutes. Allow rolls to cool for 1 minute, then turn out onto plate.