Ingredients
1 package Rhodes frozen yeast rolls (use about 20 rolls)
1 whole pecans (optional)
1 package cook and serve butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup plus 1 tbls. melted butter
Preparation
Spray a large bundt pan with Pam. Put roll in pan and sprinkle other ingredients over top. Let set overnight,covering pan loosely with plastic wrap, in a warm place (top of fridge works well). In morning, bake at 375 for 25 minutes. Check to make sure rolls are done ny inserting a sharp knife. If they seem to be browning too quickly, cover with a sheet of aluminum foil. Invert on a large plate. We have used a 9"X11" non-stick pan recently. It seems to distribute the caramel more evenly and rolls cook more evenly.
