Easier than cinnamon rolls, but just as good. If you want these for breakfast, you supposedly can make them the day before and let them rise in the refrigerator for 24 hours. However, I still find they haven’t risen enough and I have to stick them in the oven at 100 degrees for an hour or two to finish rising.
18-20 Rho’s frozen rolls
A small 3 oz package of butterscotch pudding mix (NOT the instant variety)
1/2 cup brown sugar, packed
3/4 cup chopped pecans
1 stick of butter
1 tsp cinnamon
Butter or cooking spray a bundt pan. Sprinkle the half the pecans in the bottom. Arrange half the frozen rolls in the pan, sprinkle with half the butterscotch pudding, sprinkle with the remaining nuts, add the rest of the rolls, then the rest of the pudding. Heat the butter, cinnamon and brown sugar just until the butter is melted, don’t boil! Pour over the rolls, cover with plastic wrap, and let rise.
Bake at 350 degrees for about 35 minutes. (Bread should be around 200 degrees when done.) Let cook 5 minutes, then invert onto a plate.