Sticky Buns

 Michelle Glenn

12 Frozen Rhodes Rolls, cut into quarters
1 box cook type Butterscotch Pudding
1/2 c melted butter
1/2 c brown sugar

Cinnamon, to taste

Preheat oven to 350.

Place rolls in glass 9x13 pan.  Sprinkle dry pudding mix over rolls.  Mix butter, brown sugar and cinnamon.  Drizzle over rolls.  Cover with plastic wrap.  Let raise overnight.  

Bake at 350 for 15 minutes

Butterscotch Crunchies

 Origin Unknown

1 bag butterscotch chips
1/4 cup Peanut Butter
4 cups Corn Flakes

Melt peanut butter and butterscotch chips together in the microwave.  Add Corn Flakes and stir until coated.  Put on a cookie sheet and refrigerate or freeze until hardened.  Store in a sealed container in the refrigerator.