Overnight Cinnamon Buns
- 1/2 to 1 c. chopped pecans or walnuts
- 1 pkg. 24 frozen dinner rolls (about 25 oz.)
- 4 serving size pkg. butterscotch pudding mix (instant or regular)
- cinnamon to taste (optional)
- 1/2 c. (1 stick) butter or margarine
- 1/2 c. brown sugar, packed
- Grease Bundt or other fluted cake pan well and coat with some of the chopped nuts.
- Break frozen rolls apart and arrange 12 over the nuts.
- Sprinkle half the dry pudding mix on top, then sprinkle with cinnamon, if desired.
- Arrange the remaining 12 rolls in pan and sprinkle with remaining pudding mix and cinnamon.
- Scatter remaining nuts on top.
- Bring butter and brown sugar to rolling boil in saucepan and pour over rolls.
- Cover pan with a damp cloth, then seal with plastic wrap.
- Let rise 8 to 12 hours in draft-free place (alternately let rise 24 hours in refrigerator; remove from refrigerator and let stand up to 1 hour at room temperature before baking).
- Bake at 350u0b0 for 30 minutes or until lightly browned and cooked through.
- Invert immediately onto serving plate and allow rolls to drop free, covered with sauce. Serve warm.
- Serves 12.
pecans, rolls, butterscotch pudding, cinnamon, butter, brown sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=515200 (may not work)