The Butterscotch Nut Rolls are perfect for breakfast since you can quickly put them together the night before since they need to set overnight and all you have to do is pop them in the oven come morning.
If you would like to try something new with banana bread, make this Banana Butterscotch Bread which has butterscotch chips among its ingredients. Both of these recipes make great hostess gifts, or special occasion gifts. Tuck some into a pretty basket with a packet of coffee and a pretty kitchen towel for a gift that is sure to be appreciated. If you wish, you can bake the banana butterscotch in miniature loaf pans to give as gifts or party favors. Personally, I love anything butterscotch so these are some of my favorites.
BUTTERSCOTCH NUT ROLLS
These rolls are so good. No one will ever guess how easy they were to make!
1 pkg frozen round roll dough
1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans
The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.
Next morning: Bake the rolls at 300 degrees for 20-25 minutes.
BANANA BUTTERSCOTCH BREAD
1 3/4 cups flour
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe bananas
3/4 cup granulated sugar
1/2 cup melted butter
1/4 cup milk
6-oz butterscotch chips
1 cup chopped pecans
Preheat oven to 325 degrees.
Grease and flour a 9-inch loaf pan; set aside.
In a large bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In a smaller bowl combine the bananas, sugar, eggs, and melted butter until well combined. Add the banana mixture to the flour mixture alternately with the milk, beating well. Stir in the butterscotch chips and the 2/3 cup of the chopped pecans.
Spoon the batter into the prepared loaf pan. Sprinkle with the remaining chopped pecans. Bake at 325 degrees for 1 hour and 20 minutes.
Cool in pan on a wire rack for 3 minutes. Remove from pan and cool completely on the wire rack.