Pecan Sticky Buns

• 18 parker house Rhodes frozen rolls, 18-20 frozen
• 1/3 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 1 (3 ounce) package butterscotch pudding, instant, DRY, do not substitute flavor
• 2 tablespoons butter, softened, set aside

1. Grease a Bundt or angle food baking pan.
2. Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
3. Mix together all ingredients.
4. Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
5. OR -- Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top. Cover with plastic wrap sprayed with nonstick spray.
6. Place in a cold oven on a cookie sheet to catch any overflow drips.
7. IN THE MORNING:
8. Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
9. Preheat the oven to 350u0b0F.
10. Bake for 25-30 minutes until golden brown.
11. Invert while hot and serve.

house rhodes, butter, brown sugar, ground cinnamon, pecans, butterscotch pudding, butter

Taken from www.food.com/recipe/pecan-sticky-buns-258066 (may not work)