Reviewed: Dec. 6, 2009

This is really delicious. The couple of things I would do different next time is put it in the refrig to rise and maybe add some heavy cream next time to make it more gooey.

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Reviewer:

sherri

Cooking Level: Expert

Reviewed: Dec. 1, 2009

I made this for friends who were staying for the weekend. Everyone kept picking at it all morning. It was easy to prepare and tasted great!

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Reviewer:

dra

Cooking Level: Intermediate

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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Reviewer:

dillypeg

Reviewed: Jul. 23, 2009

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

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Reviewer:

GENEVA18

Cooking Level: Expert

Home Town: Levelland, Texas, USA

Living In: Hemet, California, USA

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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Reviewer:

sandra

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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Reviewer:

TWOELEPHANTS

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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Reviewer:

MEGANMARIE

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Franklin, Tennessee, USA

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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