
Ingredients
- 3/4 c. brown sugar
- 1/2 c. butter, melted
- 2/3 c. chopped pecans
- ~22 oz. frozen rhodes rolls
- 1 pkg butterscotch or vanilla instant pudding
Directions
- Put pecans in a bundt pan and pour melted butter and brown sugar over the pecans. Place the frozen rolls in a single layer in the pan. Pour instant pudding over the rolls. Let rise overnight on the counter. Bake at 375° for 20-25 minutes.