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Butterscotch Pudding Caramel Rolls

These delightful rolls combine buttery dough, cinnamon, and rich butterscotch pudding into a sweet and nostalgic treat that’s perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 9 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Rolls Ingredients
  • 1 loaf frozen bread dough, thawed Thaw overnight in the refrigerator and allow to sit at room temp for 30 minutes before use.
  • 3 tablespoons unsalted butter, softened Bring to room temperature for easy spreading.
  • 1/3 cup light brown sugar, packed Use fresh brown sugar for a deeper molasses flavor.
  • 2 teaspoons ground cinnamon Use Ceylon cinnamon for a more aromatic essence.
Caramel Mixture Ingredients
  • 1/2 cup unsalted butter, melted Feel free to use salted butter for an enhanced savory taste.
  • 3/4 cup light brown sugar, packed The extra sugar helps create that gooey glaze.
  • 1/2 cup light corn syrup Avoid substitutions here, as corn syrup is key.
  • 3 tablespoons instant butterscotch pudding mix Opt for a quality brand like Jell-O for best flavor.

Method
 

Preparation
  1. Set aside a 9 by 9 inch baking dish and grease it lightly.
  2. On a lightly floured surface, roll the thawed bread dough into a rectangle, about 10 by 14 inches.
  3. Spread the softened butter evenly over the surface of the dough.
  4. Evenly sprinkle the brown sugar and cinnamon over the butter layer.
  5. Starting at one long edge, tightly roll up the dough into a log.
  6. Using a sharp knife, cut the log into 9 even sections.
Making Caramel Mixture
  1. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, and pudding mix until smooth.
Assembling and Baking
  1. Pour the caramel mixture evenly into the bottom of the greased baking dish.
  2. Arrange the sliced rolls over the caramel mixture in the pan.
  3. Cover the dish with plastic wrap and let it rise until doubled in size, 1 to 2 hours.
  4. Preheat the oven to 375°F (190°C).
  5. Bake for 20 to 25 minutes until golden brown.
  6. Allow the pan to cool for 5 minutes; then invert onto a large rimmed baking sheet or serving platter.
  7. Serve warm, allowing the syrup to drip completely before removing the pan.

Notes

Keep an eye on the rolls while baking for a perfect golden brown. Store leftovers in an airtight container for 1-2 days at room temperature or refrigerate for up to a week.