butterscotch pudding and pie filling (3 5/8 ounce)
warm water, 110 to 115 degrees
1Mix brown sugar, pudding (dry), margarine, milk and cinnamon.
2Dissolve yeast in water water; stir in baking mix until soft dough forms.
3Turn dough onto cloth-covered board dusted with baking mix.
4Knead until smooth, about 20 times.
5Sprinkle with additional baking mix (up to 1/4 cup) if dough is too sticky.
6Roll into rectangle, 15 X 9 inches.
7Spread 3/4 of the reserved butterscotch mixture over dough.
8Roll up tightly, beginning at 15-inch side.
9Pinch edge of dough into roll to seal.
11Pour remaining butterscotch mixture into square pan, 9 X 9 X 2 inches.
12Place rolls slightly apart on butterscotch mixture.
13Cover and refrigerate up to 24 hours.
14(To bake immediately, cover and let rise in warm place until double, 25 to 30 minutes).
15Bake as directed below.
16Remove cover from pan of rolls.
17Let rise in warm place until double, 45 to 60 minutes.
18Heat oven to 375 degrees.
19Bake until golden brown, 25 to 30 minutes.
20Immediately invert pan on heat proof serving plate.
21Let pan remain a minute so butterscotch drizzles over rolls.