butterscotch pudding and pie filling (3 5/8 ounce)
warm water, 110 to 115 degrees
Mix brown sugar, pudding (dry), margarine, milk and cinnamon.
Dissolve yeast in water water; stir in baking mix until soft dough forms.
Turn dough onto cloth-covered board dusted with baking mix.
Knead until smooth, about 20 times.
Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky.
Roll into rectangle, 15 X 9 inches.
Spread 3/4 of the reserved butterscotch mixture over dough.
Roll up tightly, beginning at 15-inch side.
Pinch edge of dough into roll to seal.
Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches.
Place rolls slightly apart on butterscotch mixture.
Cover and refrigerate up to 24 hours.
(To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes).
Bake as directed below.
Remove cover from pan of rolls.
Let rise in warm place until double, 45 to 60 minutes.
Heat oven to 375 degrees.
Bake until golden brown, 25 to 30 minutes.
Immediately invert pan on heat proof serving plate.
Let pan remain a minute so butterscotch drizzles over rolls.