There are different ways to make these. My mom likes to make the dough as a cinnamon roll, and then put it on the caramel layer....which I did previously on this blog as cinnamon caramel rolls. The variation in this recipe is butterscotch pudding and regular dough. Check it out!
First you put the "caramel" layer on the bottom....
1 stick butter, melted
brown sugar
1 pkg cook and serve butterscotch pudding
Melt the butter pour over the bottom of the pan. Sprinkle brown sugar over the butter layer. Enough until the whole pan is covered. There is no right or wrong amount to this. :) Well.....maybe there could be a wrong amount if you used the whole bag. hee hee....but you can choose the actual quantity....just cover the butter. Then cover the brown sugar layer by sprinkling the dry package of butterscotch pudding. I do not usually use the whole package. Maybe more like 3/4 of it. Then top with your dough. However you get your dough....frozen, or homemade.
This is the dough that I used....it's actually half of the regular recipe, which I usually make when making my cinnamon rolls but this time I wanted a smaller amount of dough.
3/4 cup warm water
1/4 cup sugar
3/4 tsp salt
3/4 tsp yeast
1 egg
2 1/4 cups flour
Mix together well and let raise for 2 hours. Then take out of the bowl, pull in a 1 inch in diameter, long line to cut into sections. Roll those up and put in the pan on top of the caramelized mixture. Let raise again and then bake for 30-35 minutes at 350. **I spray a piece of wax paper and then cover the pan, and then put a towel over the wax paper to help keep it warm to let it raise but so the wax paper doesn't stick to the risen sticky dough once it raises big enough to touch the top.
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