Butterscotch Bubble Loaf

Preparation:  10 min. Cooking: 30 min. Total: 40 min.
Recipe photo
  • 16 fat free white rolls , semi-thawed
  • 1 package butterscotch puddings
  • 1/2 Cup chopped pecans
  • 1/2 Cup brown sugar
  • 1/2 Cup unsalted butter
Coat a bundt pan with nonstick cooking spray. Cut rolls in half and dip in dry pudding mix. Arrange rolls in bundt pan, alternately arranging and sprinkling with pecans. Sprinkle remaining pudding mix and pecans over the top.

Combine brown sugar and butter in a heavy saucepan over medium heat and stir until sugar is dissolved and becomes syrupy. Pour over rolls and cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 3/2 to 2 hours, or until doubled in size and even with top of pan. Remove plastic wrap. Preheat oven to 350 ℉. Bake 30-35 minutes. Remove from oven and immediately loosen rolls from sides of pan with a knife and invert onto a platter.
Calories
200 Cal
Fat
11 g
Carbs
24 g
Protein
3.4 g
Fiber
1 g
Sugar
4.5 g
Cholesterol
28 mg
Sodium
150 mg


Nutrients

Fiber     1 g
Fat     11 g
Sugar     4.5 g
Carbs     24 g
Protein     3.4 g
Calories     200 Cal

Fats

Fat, Poly     1.7 g
Fat, Mono     3.9 g
Fat, Sat     4.5 g
Fat, Trans     0 g
Fat, Percent     48 %

Vitamins

Vitamin, K     0.6 mcg     0.5 %
Vitamin, A     300 IU     9.9 %
Vitamin, B12     0.1 mcg     2.5 %
Niacin     1.3 mg     7.8 %
Riboflavin     0.2 mg     12 %
Vitamin, C     0.1 mg     0.1 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     1.9 %
Vitamin, E     0.2 mg     1.4 %
Panto, Acid     0.2 mg     4 %
Choline     2.8 mg     0.5 %
Thiamin     0.2 mg     13 %

Minerals

Calcium     29 mcg     2.9 %
Phosphorus     55 mg     7.9 %
Magnesium     11 mg     2.7 %
Copper     0.1 mcg     9.3 %
Fluoride     0.5 mcg     13 %
Zinc     0.4 mg     3.7 %
Cholesterol     28 mg     0.1 %
Sodium     150 mg     9.8 %
Selenium     8.2 mcg     15 %
Manganese     0.3 mg     4.2 %
Potassium     75 mg     1.6 %
Iron     1.2 mg     14 %