Pumpkin Spice Caramel Pecan Rolls

• 2 cups Chopped Pecans
• 2 loaves Frozen Bread Dough (Rhodes Works Well), Mostly Thawed
• 1-1/4 cup Butter
• 1 box (Large 6-serving Size) Vanilla Pudding Mix (Cook, Not Instant!)
• 1 box (Small 4-serving Size) Butterscotch Pudding Mix (Cook, Not Instant!)
• 1 cup Firmly Packed Brown Sugar
• 1/2 cups Pumpkin Puree
• 1 Tablespoon Pumpkin Pie Spice
• 2 Tablespoons Heavy Cream

1. Grease a 9x13" or larger baking dish with lots of butter. Sprinkle the chopped pecans into the bottom of the dish. Cut the thawed bread dough into small chunks (scissors work really well for this!) and spread out on top of the pecans, filling the pan evenly.
2. In a medium saucepan, melt together the butter and the pudding mixes, brown sugar, pumpkin, spices and cream until smooth. Pour the caramel mixture over the dough in the baking dish.
3. Cover with plastic wrap and place in the fridge overnight.
4. In the morning, remove the pan from the fridge to warm up to room temperature and rise a bit more while you preheat the oven to 350u0b0F.
5. Place the rolls into the oven and bake for 35-45 minutes, until a piece taken out of the center (or just a peek if you don't want to mess with the prettiness!) is cooked through and no longer doughy.
6. If you'd like, place a large platter over the top of the baking dish and gently flip the caramel rolls out onto the platter so the caramel sauce and pecans can pour all over the buns.

pecans, loaves, butter, vanilla pudding mix, mix, brown sugar, pumpkin puruee, pie spice, heavy cream

Taken from tastykitchen.com/recipes/breads/pumpkin-spice-caramel-pecan-rolls/ (may not work)