RECIPE AND PHOTO SUBMITTED BY Raquel Burson-Silies
BUTTERSCOTCH MONKEY BREAD
20 Rhodes frozen rolls.
Let raise about an hour, covered.
Grease a Bundt pan. Melt a stick of butter and add 1 package Cook and Serve Butterscotch pudding mix (dry) and 1/2 cup brown sugar, 1 tablespoon cinnamon.
Mixture will be thick.
Cut rolls in half (I use scissors) and toss rolls in mixture.
Put rolls in pan and cover with plastic wrap. Refrigerate overnight.
In the morning, take out and set on the counter for about an hour.
Place in preheated 350 oven for 30 minutes. Let cool in pan 10 minutes and then invert onto plate.
Enjoy!
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