¼ cup chopped pecans
1 (18 to 24-count) package frozen yeast dinner rolls
1 cup firmly packed light brown sugar
¼ cup granulated sugar
1 (3.4-ounce) package butterscotch pudding (not instant)
1 teaspoon cinnamon
½ cup (1 stick) butter
Grease and flour a 12-cup Bundt pan. Place the pecans on the bottom of the pan.
Cut the frozen rolls into quarters. Place on top of the pecans. In a small bowl mix the sugars, pudding mix, and cinnamon. Cut in the butter and mix to make coarse crumbs. Sprinkle the mixture over the rolls.
Place the Bundt pan in a cold oven overnight. Do not cover. Rolls should rise overnight.
In the morning preheat the oven to 350 degrees. Bake the rolls 25 to 30 minutes. Invert the pan onto a plate and serve warm.
Makes 12 to 15 servings
Nancy Warrenfeltz, Red Writer
Pompous Sasses,
Pace, Fla