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Butterscotch Pull-Apart

1 pkg Bridgford Frozen Parkerhouse Rolls Dough, thawed or
1½ loaves Bridgford Frozen Ready-Dough®, thawed, divided into 24 pieces
1 cup brown sugar
3 ¾ oz pkg regular (not instant) butterscotch or vanilla pudding mix
1 tsp cinnamon
½ cup melted butter

Grease a bundt cake tube pan. Sprinkle ½ cup brown sugar in the bottom of pan. Top evenly with ¼ cup melted butter. In bowl, combine the remaining ½ cup brown sugar with the dry pudding mix and cinnamon. With lightly floured hands, roll each piece of dough into a ball (you should have approximately 24 balls of dough). Dip each piece of dough in the remaining butter and roll in sugar and pudding mix. Layer evenly in prepared pan. Let rise until double in size or until dough reaches just under top rim of pan. Bake in a 350° preheated oven for 35-40 minutes. Turn out of pan immediately and serve warm.

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