These are SO good and SO quick & easy! Definitely a must try!
20-24 Rhodes rolls, frozen (I like them gooey, so I usually do 20)
1 pkg. instant butterscotch pudding
1/2 C. brown sugar
1/4 to 1/2 C. butter
cinnamon (to taste)
1 C. pecans (optional, we're not huge nut fans, so I leave them out--the one's in the picture do have pecans though)
Grease bundt (I like to use a 9x13) pan. Sprinkle 1/2 of pecans on bottom. Put in frozen rolls and sprinkle the dry pudding, brown sugar, & cinnamon over top of the rolls. Cut butter into small pieces and distribute evenly on top. Add rest of nuts. Spray a piece of plastic wrap with Pam and place over the bundt pan. Let stand overnight (the rolls will thaw out & rise) & bake (remove the plastic wrap) in the morning at 350 degrees for 20-30 minutes.
*It's a good idea to put a baking sheet underneath the pan while the rolls are baking in case it spills over.
*I like to use a 9x13 pan. I have found that the rolls bake better. When I do it in a bundt pan, it seems like some of the rolls burn and some are still doughy.
recipe from Mom
