Overnight Pecan Breakfast Rolls
And it all happens while you sleep.
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- 1/2 c
- pecans, chopped
- 1 pkg
- 16 rhodes frozen yeast rolls (in bag)
- 1/2 pkg
- cook and serve type, butterscotch pudding
- 1 stick
- butter, melted
- 3/4 c
- brown sugar
- 3/4 tsp
1The night before. Spray a bundt pan with PAM and sprinkle in pecans.
2Add frozen rolls and sprinkle with butterscotch pudding.
3Melt butter. Add brown sugar and cinnamon. Mix well and pour over rolls.
4Cover with a cookie sheet sprayed with PAM.
Place in oven overnight.
5Next morning bake at 350 degrees for 25-30 minutes. Watch top if it browns too fast cover with foil if they do.