18 frozen dinner rolls
1 (3-oz) package butterscotch pudding (not instant)
1/2 c packed brown sugar
1/2 c chopped pecans (optional)
1/2 c melted butter
Arrange frozen rolls in a greased Bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover Bundt pan with a dishtowel, plastic wrap, or waxed paper and let rise at room temperature overnight, or about 12 hours. Remove dishtowel. Bake at 350 degrees for about 25 minutes. Cool 5 to 10 minutes before inverting to a serving plate.
*I made my own dough. I used enough to make one loaf of white bread and divided it into 18 balls.
*Since my dough wasn’t frozen, it took 1-2 hours to rise at room temp.
*I made it two ways, and I liked this assembly order much better: sprinkle greased bundt pan with 1/3 to 1/2 of the chopped pecans, 1/3 pudding, 1/3 brown sugar, place 9 rolls on top. Sprinkle 1/3 pudding, 1/3 brown sugar, place 9 remaining rolls on top. Sprinkle remaining pudding, brown sugar and chopped pecans. Drizzle butter over all. Cover with plastic wrap sprayed with Pam. This distributes the gooey goodness more evenly.
*Works great to assemble everything (except for butter) and then stick it in the fridge. Pull it out, drizzle with melted butter, and let rise until doubled. I put mine in a warm oven to rise, took about an hour and a half.