Christmas Breakfast Rolls
Ingredients
1 cup pecans, chopped
20 Rhodes rolls, frozen
1 package Butterscotch Pudding
6 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup brown sugar
Instructions
In a greased Bundt pan, sprinkle the pecans over the bottom of the pan. Place the frozen rolls in the pan, spacing them out as evenly as you can. Sprinkle the pudding over the rolls, then drizzle the butter over them. Sprinkle the cinnamon and then the brown sugar over the bread. Place in a cold oven uncovered overnight, about 12 hours to let rise. May need to let it rise a little more outside of the oven if the bread has not fully risen by morning. Bake at 325 F for 30 minutes. Makes 12 servings.