*forgot to take a picture before the devouring began *I always liked making the Rhodes Butterscotch rolls, or Monkey Bread. So, I was kind of nervous about trying a new recipe, but now this is all we make. It is much easier and super good! The sauce gets really sticky and caramely.
I like to the cut the rolls in half, so they are more like pull-aparts and I will put them all together and then set them in the fridge to raise overnight. We have had these on Christmas and made them today while we enjoyed Conference. I like doing fun Sunday breakfasts when we have nowhere to go and have the time to enjoy relaxing.
I like to the cut the rolls in half, so they are more like pull-aparts and I will put them all together and then set them in the fridge to raise overnight. We have had these on Christmas and made them today while we enjoyed Conference. I like doing fun Sunday breakfasts when we have nowhere to go and have the time to enjoy relaxing.
18 Rhodes dinner rolls
1 cube margarine
3/4 c. brown sugar
1 tsp. cinnamon
1 c. marshmallows
Put the Rhodes rolls in a bundt pan. Melt the cube of margarine and mix together with the brown sugar and cinnamon. Pour the mixture and the marshmallows over the rolls and let rise to the top of the pan. Bake for 45 minutes at 350. Remove from oven, turn upside down on a plate and serve.
1 comment:
Well, these look great. I have eaten these before without the marshmallow, but being a fiend for marshmallows, I'm definitely going to have to try your recipe, too!
Thanks!
Cindy H
http://www.jbkpottery.com
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