Monkey Bread - Make At Night, Bake In Morning

• 18 frozen rhodes regular white dinner rolls
• 0.5 (3 ounce) package butterscotch pudding (cook n' serve variety)
• 3/4 cup brown sugar
• 1/2 cup butter
• 1/2 cup chopped pecans (optional, but not optional for me...I use about 1 cup)

1. Spray bundt pan with Pam and put pecans in bottom.
2. Put in the 18 frozen dinner rolls.
3. Sprinkle pudding powder over the rolls.
4. Melt butter, mix the sugar into it, and pour on top.
5. Let it sit uncovered overnight (I put it in my oven). It rises by morning.
6. Bake at 350 deg F for 25-30 min, until top is golden brown.
7. Let it sit in the pan for at least 5 min to set up. Note: If you invert the pan too soon, the gooey yumminess will run to the bottom of the rolls & be a mess. If you invert the pan too late (like at 20 minutes), the gooey yumminess will end up mostly on the top of the rolls. So aim for 5-10 minutes of rest before inverting pan on a large platter.
8. My oven has a delay-start function, so I can schedule the rolls to be ready when I wake. It's great to wake up to them! Sure, my oven isn't preheated when I do this, but that's ok!

frozen rhodes regular white dinner rolls, butterscotch pudding, brown sugar, butter, pecans

Taken from www.food.com/recipe/monkey-bread-make-at-night-bake-in-morning-398622 (may not work)