20-24 frozen Rhodes Rolls
1 box butterscotch pudding (NOT instant)
1/4 cup melted butter (I used a little more for added flavor)
1/2 cup brown sugar
1/4 - 1/2 cup chopped pecans
Place the Rhodes Rolls in a well-greased bundt pan and pour the entire butterscotch pudding packet evenly over them. Mix the melted butter and brown sugar together and pour on top. Add the chopped nuts last spreading them evenly across everything else.
Cover with saran-wrap that has been sprayed with non-stick cooking spray, like Pam and let raise overnight or 8-9 hours.
Remove saran-wrap after raising and bake for 30 minutes at 350 degrees, covering with foil the final 10 minutes. Place a cookie sheet or foil beneath the pan in the oven as some of the mixture may fall out.
Enjoy!
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