If the name Sticky Buns is just too weird, you can also call them Butterscotch Bundt Rolls. There’s just something fun about saying sticky buns though. These are super simple and very yummy. 
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.
