Butterscotch Bundt Rolls

This is a quick and easy way to mimic a cinnamon roll and they taste great too!

Butterscotch Bundt Rolls
18 frozen Rhodes Rolls
1 (3-ounce) package butterscotch pudding (not instant)
½ cup packed brown sugar
½ cup chopped pecans
½ cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover bundt pan with a dishtowel, plastic wrap or waxed paper and let rise at room temperature overnight, 8-12 hours depending on the room temperature. Remove dishtowel. Bake at 350 degrees for about 25 minutes. Cool 5 to 10 minutes before inverting to a serving plate. Makes 18 rolls.

**Hints: I found that it worked better if you rolled each roll in butter before putting them in the bundt pan, then the butterscotch and brown sugar stuck to each roll better. I also put 9 rolls in the pan, and the sprinkle half the butterscotch and brown sugar on them, then put in the remaining nine rolls and sprinkled the rest of the pudding, sugar, and butter over everything. I also threw in a little cinnamon and sugar mixture and that was good, too.

History: My sister in law, Sarah, found this in The Mormon Cookbook.