About this recipe: One of the easiest and best tasting recipes for breakfast! Remember, when planning to make these, they must rise overnight! My mom made these for us when we were young...I remember waking up to the wonderful aroma of them baking!
In all the time this recipe has been posted, I have never noticed that it says INSTANT butterscotch pudding mix. When I checked my recipe, it says not to use instant...so either I made this error when submitting the recipe or else allrecipes made the error. I have always used the cook and serve butterscotch pudding mix (and always JELLO brand as well). I hope that will maybe help some of you who have had trouble with the recipe turning out. I apologize and hope that you enjoy it. Thanks- Heidi - 11 Mar 2005 (Review from Allrecipes US | Canada)
I have to apologize that I did neglect to include inverting the pan onto a foil lined cookie sheet after baking. This makes clean up much easier and the rolls more enjoyable. (you don't have to try to scrape the topping off the bottom of the pan that way! Thank you to all who tried it and I hope you all enjoyed it! - 21 Oct 2002 (Review from Allrecipes US | Canada)
My gramma made similar rolls to these when I was young. I used my homemade white bread dough to make these. I made a few changes: I increased the butter to 3/4 cup, melted it with the brown sugar, and spread it in the bottom of the 9 x 13 pan. Also, make sure you spray the sides of the pan very well, or else the rolls will stick. I sprinkled the pudding mix right on top of the butter/brown sugar, then sprinkled pecan pieces on top. Then I placed the rolls on top of all that, let them rise, then baked them. They turned out so good! Thanks! - 14 Nov 2005 (Review from Allrecipes US | Canada)