- 1/2 cup chopped pecans
- 1 pound loaf frozen bread dough, thawed
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1 butterscotch pudding mix
- 2 tsp ground cinnamon
Prepare a bundt pan by greasing and then sprinkle the pecans in the bottom of the pan.
Cut the bread in half and then each half into 8 pieces. Roll the 16 pieces into balls, and place in the pan on top of the pecans.
In a bowl, mix the brown sugar and melted butter and set aside. Sprinkle the pudding over the rolls and then cinnamon.
Pour the butter mixture over the rolls. Cover the rolls with plastic wrap and refrigerate for 6 hours. Preheat oven to 350 degrees Fahrenheit.
Remove the wrap from the pan, bake rolls for 25 to 30 minutes or until golden brown.
Makes 16 rolls.