Butterscotch Pull-Apart Rolls Recipe

Frozen bread dough: This is the base of the rolls, providing a soft and fluffy texture once baked.

Brown sugar: Adds sweetness and a rich, caramel-like flavor to the rolls.

Butterscotch pudding mix: Not instant, this mix enhances the butterscotch flavor and adds a creamy texture.

Butter: Melted butter helps to bind the ingredients together and adds a rich, buttery taste.

Pecans: Chopped pecans add a delightful crunch and nutty flavor to the rolls.

When cutting the bread dough into small pieces, aim for uniform sizes to ensure even baking. This will help each piece cook at the same rate, resulting in a consistent texture throughout your pull-apart rolls. Additionally, when sprinkling the brown sugar and butterscotch pudding mix over the dough, try to distribute it as evenly as possible to avoid clumps and ensure every piece is coated with the sweet mixture.

• thawed frozen bread dough - Substitute with refrigerated biscuit dough: This provides a similar texture and convenience.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor.

• butterscotch pudding mix - Substitute with vanilla pudding mix: Vanilla pudding mix can provide a similar creamy texture and sweetness.

• melted butter - Substitute with melted coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor.

• chopped pecans - Substitute with chopped walnuts: Walnuts have a similar texture and nutty flavor.

• Allow the butterscotch pull-apart rolls to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.
• Wrap the rolls tightly in plastic wrap or aluminum foil. Ensure there are no gaps to keep them fresh.
• Place the wrapped rolls in an airtight container or a resealable plastic bag. This extra layer of protection helps maintain their texture and flavor.
• Store the rolls at room temperature if you plan to consume them within 2-3 days. Keep them in a cool, dry place away from direct sunlight.
• For longer storage, freeze the rolls. Place the wrapped rolls in a freezer-safe container or a heavy-duty freezer bag.
• Label the container or bag with the date to keep track of their freshness. Butterscotch pull-apart rolls can be frozen for up to 3 months.
• To reheat, thaw the rolls at room temperature for a few hours or overnight in the refrigerator. Once thawed, preheat your oven to 350°F (175°C).
• Place the rolls on a baking sheet and cover them with aluminum foil to prevent over-browning. Warm them in the oven for about 10-15 minutes or until heated through.
• For a quicker option, you can microwave individual rolls. Place a roll on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds or until warm.
• Enjoy the reheated butterscotch pull-apart rolls as they regain their delightful, gooey texture and rich flavor.

• Preheat your oven to 300°F (150°C). Wrap the butterscotch pull-apart rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through.

• For a quicker method, use the microwave. Place a portion of the rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pull-apart rolls in the basket, making sure they are not overcrowded. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over low heat. Add a small amount of butter to the skillet and place the rolls in it. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you prefer a steam method, place the rolls in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until they are heated through and soft.

• Oven: Used to bake the pull-apart rolls at the specified temperature of 350°F (175°C)

• Bundt pan: A special type of baking pan with a distinctive ring shape, used to hold the dough pieces and ensure even baking

• Mixing bowl: Used to combine the brown sugar and butterscotch pudding mix

• Knife: Used to cut the thawed bread dough into small pieces

• Measuring cup: Used to measure the brown sugar, melted butter, and chopped pecans accurately

• Spatula: Useful for spreading the melted butter evenly over the dough mixture

• Cooling rack: Used to let the baked rolls cool for a few minutes before inverting them onto a plate

• Plate: Used to serve the warm pull-apart rolls after they are inverted from the bundt pan

Prepare ingredients in advance: Thaw the bread dough overnight in the refrigerator and chop the pecans ahead of time.

Use pre-chopped nuts: Buy pre-chopped pecans to save chopping time.

Melt butter in microwave: Quickly melt the butter in the microwave instead of using a stovetop.

Mix dry ingredients ahead: Combine the brown sugar and butterscotch pudding mix in a bowl the night before.

Use non-stick spray: Use non-stick spray to grease the bundt pan quickly and evenly.