Butterscotch Breakfast Buns Recipes

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Steps:

• Grease bundt pan. Add i pkg dough balls in pan then add the rest of the ingredients. Sprinkle the top with whatever nuts you like. I like pecans.
• Cover with foil. Let rise 8 hours or over night.
• Bake 350* for 30 minutes.

Steps:

• For the Bread Dough:.
• Arrange flour, oats and salt in a pile on a work surface.
• Make a well in the centre and pour in the water.
• Sprinkle the yeast over it and then the honey, oil, milk powder and zest.
• Slowly start to bring the flour mixture into the water and yeast mixture until all of the liquid has been absorbed and a dough begins to form.
• Knead for 10 minutes, until the dough is smooth and elastic.
• Place in a well-oiled bowl; turn dough to coat and then cover with a kitchen towel.
• Place in a warm spot and let rise for 1 hour, until it doubles in size.
• For the Buns:.
• Preheat oven to 375°.
• Pour sugar into a 12-inch skillet and pour in an equal amount of water.
• Bring to a boil and let the sugar dissolve without stirring it.
• As the water begins to evaporate, the sugar will begin to caramelize.
• When it has reached a golden brown colour, add the butter and whisk until it is smooth and thickened.
• Let cool in the pan.
• Put the risen dough on a cutting board and punch it back.
• Roll it out into a log and slice into 12 pieces.
• Place the slices in the caramel pan so that they are just barely touching and set aside to rise again for about 30 minutes.
• Bake for 25 to 30 minutes and then invert onto a serving dish.

Steps:

• Grease a 9-inch Bundt pan, and sprinkle the pecans into the bottom of the pan.
• Cut the thawed bread dough in half, and cut each half into 8 pieces. Roll the 16 dough pieces into balls, and place them into the pan on top of the nuts.
• Mix the melted butter and brown sugar together in a bowl, and set aside. Sprinkle the butterscotch pudding mix over the rolls, then sprinkle on the cinnamon. Pour the butter mixture over the rolls, cover the pan loosely with plastic wrap, refrigerate, and let the rolls rise for 6 to 8 hours, or overnight.
• Preheat an oven to 350 degrees F (175 degrees C).
• Remove the plastic wrap from the pan, and bake the rolls for 25 to 30 minutes, until golden brown.