Reviewed: Oct. 8, 2009

This recipe is awesome!!! I make this all the time for my coworkers and they go crazy over it! I usually do a double batch and I use one cook and serve butterscotch pudding and one instant butterscotch pudding mix. The cook and serve gives it a gooeyer caramel like texture while you still have the smoother texture of the instant. I also have made these in a mini bundt pan for individual serving sizes and they take half the time to bake and are perfect too!

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dillypeg

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Reviewed: Jul. 23, 2009

This is super easy and oh so good. Thanks for the recipe.

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GENEVA18

Cooking Level: Expert

Home Town: Levelland, Texas, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 13, 2009

this was easy and great - i used 1/2 cup of heavy cream before i put in oven to make it gooier (is that a word?) and it came out perfect!!!

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sandra

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Reviewed: Jun. 17, 2009

This recipe is sooooo much better than those that use biscuits. This recipe tastes like little cinnamon rolls. Yum! I forgot to take the rolls out in time so I thawed them quickly in a heated oven, cut them into 4 pcs and then followed the recipe. I did let them raise again before baking & it turned out perfect! Will definitely make this again!!

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TWOELEPHANTS

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Reviewed: Apr. 10, 2009

This is always a big hit. Just as recommended I dip the dough in the melted butter before I put each in the pan. I use approx. 22 dough balls. This recipe tastes the best if you use yeast rolls. Also, I use a pound of butter and I put cream cheese frosting on top. Yum!

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MEGANMARIE

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Apr. 4, 2009

This was a wonderful and easy recipe to make! I made it by the recipe except I used 36 ounces of bread instead of 24 and it overflowed into my oven, so I will make it using only 24 next time! But it was still really yummy! I also drizzled it while it was warm with a tub of ready-made buttercream frosting that I warmed for a few seconds in the microwave! Yummy!

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mommafarley

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Reviewed: Mar. 12, 2009

This is the best! I do make my own bread dough usually but when I am short on time I buy it. You won't be disappointed in this warm gooey bread!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Mar. 6, 2009

Don't use too small of a pan!

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RLS34

Cooking Level: Intermediate

Home Town: North Pole, Alaska, USA

Living In: Central Point, Oregon, USA

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Reviewed: Mar. 5, 2009

Great taste, seemed dry even when I cut the rolls into smaller pieces.

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JennieMart

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

We make this every Christmas and Easter morning. I believe the holidays wouldn't happen without it!

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Carrie

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Reviewed: Feb. 26, 2009

I've made this recipe for several years. 24 oz. is 18 frozen rolls (1/2 a pkg. of Rhodes rolls). I just dump it all in my angel food cake pan and it is a perfect fit. Brought to my Bible study this morning and it was quickly consumed.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

YUMMY!! My family and I couldn't get enough of these! I cut up the frozen biscuits into forths and let them sit over night like suggested by a previous reviewer. I will definitely make these again, but only for Christmas morning as they are a nutritional disaster.

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ChefLouie

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Reviewed: Jan. 24, 2009

WOW! This is really good and easy!

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MLSANDE21

Cooking Level: Expert

Home Town: Marshalltown, Iowa, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 18, 2009

My 8+ year old son made this recipe for a friends waffle party. He said it was easy to make and better to eat. We have made it several time since and have had raves on this dish. Thanks for the recipe. It reminds me of what my Mother would make for special occasions.

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kskassouf

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Reviewed: Jan. 18, 2009

This is wonderful! Its now our Christmas morning tradition. I put everything together the evening before and stuck the whole pan in the refrigerator while we were out for Christmas Eve. When we got home, I set it out on the counter and by morning, it has risen perfectly and was ready to bake. Everyone loved it!! I have 4, very picky kids, and they all ate it and requested it for every holiday. Can't wait to make it again!

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brenda920

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Reviewed: Dec. 29, 2008

I made this last night and baked this morning and took to work while they were still warm. MmmMMmmMM. So good. I followed the advice of others and melted a stick of real butter then dipped each roll and placed into a 9x13 glass dish. Then I placed the brown sugar and vanilla pudding mix into a sifter and sifted across the whole pan. Then placed the cinnamon sugar in the sifter and sifted it over the top of the bs/pd layer. Then melted another half stick of butter and poured across the top of the sugar mixes. Set it in my cold oven, over night & awoke to rolls oozing over the sides. I kind of tucked the ones that were really leaning, back into the dish and baked in pre-heated oven. I layed a sheet of foil over the top after 15 mins of baking. Then turned out immediately on a sheet of foil and let them set a few minutes to cool before flipping back over. DELISH!

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Loringa101

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Reviewed: Dec. 25, 2008

I think this recipe would be better if I followed the directions. I thought it would turn out better to dip the rolls into melted butter, then dip into the pudding/cinnamon/sugar mixture so that is what I did. I had some extra sugar mixture left over so I poured that on top of the rolls and then added more melted better to the top. When it came out of the oven some parts were hard/overcooked and some were nice and gooey. The syrup that formed between each piece was not too my liking- a bit gummy. Next time I will try this recipe using biscuit dough and scrap the pudding mix.

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jess

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Reviewed: Dec. 23, 2008

Quick,easy and delicious! I made this for the first time and my husband practically ate the whole thing. A winner for sure. I'll be making this for breakfast when the whole family gets together.

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mklovescooking

Cooking Level: Expert

Living In: Stony Point, North Carolina, USA

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Reviewed: Dec. 18, 2008

This is a Christmas tradition at our house! It's so easy to make too. I change some things around for my personal tastes. I use cook and serve vanilla pudding rather than butterscotch, 1/2 cup brown sugar, and 1 Tbsp. of cinnamon. I always add pecans too. I don't add the white sugar at all. When you put this on a plate Christmas morning, the sauce is so wonderful and it looks pretty too.

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AlohaGirl72

Cooking Level: Intermediate

Home Town: Aloha, Oregon, USA

Living In: Syracuse, Utah, USA

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Reviewed: Nov. 27, 2008

So easy and delicious! I made it for my roommates and all of it was gone within 15 minutes. I cut each biscuit into 4 little triangles and dipped each in the butter, then the sugar before placing it in the pan.

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