Pecan Sticky Rolls
INGREDIENTS
- 1 (3.5 ounce) package Cook & Serve Butterscotch Pudding mix
- 1 ½ cups packed brown sugar
- 1 stick butter
- 1 (10 ounce) package chopped pecans
- 1 package (36 count) frozen Rhodes Dinner Rolls
INSTRUCTIONS
- Coat 2 bundt or angel food cake pans with non-stick cooking spray.
- Line the bottom of the cake pans with the chopped pecans.
- Layer the frozen dinner rolls on top of the pecans, dividing equally between the two pans. Set aside.
- In a medium saucepan, over medium heat, combine the butter, pudding mix, and brown sugar. Bring the mixture to a low boil, stirring frequently. Boil for 1 minute.
- Pour the hot mixture over the frozen rolls, dividing equally.
- Coat two pieces of plastic wrap with non-stick cooking spray and use to lightly cover the pans. Allow pans to sit at room temperature overnight.
- The following morning, preheat oven to 350°F.
- Remove the plastic wrap from the pans and bake, one pan at a time, for 25 minutes, or until tops of rolls are golden brown and delicious.
- After removing the rolls from the oven, cover the top of the pan with an inverted dinner plate. Carefully flip the whole thing over, so that the rolls are now resting on the plate. Using extreme caution, lift the pan off the rolls, allowing all of the ooey gooey goodness to coat the rolls in deliciousness. Repeat with the second pan.
- Serve warm and enjoy!
