The slideshow has only about 2/3 of the baking dish covered with walnuts. Of course–I have a teenager who is a picky eater, so I always make a few without nuts for her. Don’t want to leave her out.
These rolls are similar to the Rhodes rolls coffee ring that you must make the night before. This recipe, though, can be made in about 20 minutes, and requires no time to wait between the time you prepare it and the time you can bake it. So the next time you want to make a delicious addition to your weekend brunch, give these a try.
1/2 cups walnuts
1 package large crescent rolls
1/4 cup butter
1/2 cup brown sugar
1/2 package butterscotch pudding
Preheat the oven to 350.
Prepare a round baking pan with lots of butter or margarine (not the butter you will use later in the recipe.) Chop the walnuts and spread around on the bottom of the pan.
Remove the crescent rolls from the package and place on cutting board. Score the dough into about 12 rolls, and cut through the dough. Place each piece on the chopped walnuts.
Melt the butter in a small bowl in the microwave (about 1 minute) and add the brown sugar to it.
Place a tablespoon of the brown sugar mixture onto the top of each roll.
Sprinkle about 1/2 teaspoon of butterscotch dry pudding mix on each roll. You do not need to use the entire box of pudding, you can save 1/2 of it for a later date.
Bake for about 20 minutes. Remove from the oven and let sit for 2 minutes. Then invert the rolls onto a serving dish.