Tuesday, October 5, 2010

Breakfast Sweet Rolls

This is one of our favorites!
Breakfast Sweet Rolls

16-18 frozen dinner rolls
1 (3oz) pkg regular butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup pecans (optional)
1/2 cup butter, melted

The night before, place frozen rolls in a greased bundt pan. Sprinkle dry pudding mix over rolls, follows by sugar and nuts. Pour melted butter over all. Cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for 8-10 hours.
Preheat oven to 350*. Bake for 20-25 minutes. Allow to cool 5 minutes before inverting to a serving plate.
Pull apart and enjoy!!

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