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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My mom found this receipe in a magazine years ago and it has been a family & guest favorite ever since. I have taken this to several pot lucks (still warm from the oven) and there are NEVER leftovers. Ingredients:
3/4 cup chopped pecans |
3/4 cup brown sugar |
1 (24 count) package frozen yeast rolls |
1/2 cup butter |
1 teaspoon cinnamon |
1 (3 ounce) package butterscotch pudding (not instant) |
Directions:
1. Grease a 12 cup bundt pan.
2. Spread pecans on bottom.
3. Place frozen rolls evenly in pan.
4. Do not use more than 24 or it will raise too high and bake all over the place, and will not stand up when turned out of pan.
5. Sprinkle dry pudding mix over frozen rolls.
6. In a small sauce pan on medium heat, melt butter, sugar, and cinnamon.
7. Pour over rolls.
8. Cover with a towel and let stand overnight.
9. Bake for 30 minutes at 350 degrees.
10. Turn out of bundt pan onto serving plate while still warm.
11. Enjoy.
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