One of our favorite recipes! These pecan cinnamon rolls are set up the night before, they rise overnight and bake-em in the morning. An easy, wonderful breakfast treat for family & guests!
18 Frozen yeast rolls (Rhodes is one variety-found in frozen section)
1/8 tsp. Cinnamon 6 TBS. Melted Butter or Margarine
3/4 Cup Brown Sugar ½ Cup Navidad Farms Pecan Pieces
1 small box Butterscotch Pudding (instant is fine)
Spray Bundt pan or Angel food cake pan with Pam (or non-stick cooking spray). Sprinkle pecan pieces on bottom of pan, arrange frozen rolls on top of pecans. Drizzle ½ of melted butter or margarine on top of rolls: combine sugar & cinnamon and sprinkle ½ of this over rolls. Sprinkle pudding mix on rolls followed by remaining sugar & cinnamon mixture and melted butter or margarine. Cover with towel and let stand overnight in coolest part of kitchen. Bake at 350 for 30 minutes. Invert onto serving plate immediately after baking. ENJOY!