Caramel Pull-Apart Pecan Rolls

• 2 (16 oz.) loaves frozen bread dough, thawed
• 1 (3 3/4 or 4 oz.) pkg. regular butterscotch pudding mix
• 1 c. chopped pecans
• 1/2 c. packed brown sugar
• 1 tsp. cinnamon
• 8 Tbsp. butter or margarine, melted (1 stick)

1. Cut each loaf of thawed bread into 16 equal pieces and set aside.
2. In medium bowl, combine pudding mix, pecans, brown sugar and cinnamon.
3. Mix well; space half of the bread pieces unevenly on bottom of a well-greased 9 x 13-inch baking pan.
4. Pour 1/2 of melted butter over them; sprinkle with 1/2 of butterscotch mixture.
5. Place the rest of bread pieces among first ones.
6. Cover with remaining butter and mixture.
7. Let rise in warm place until doubled in bulk, 1 to 1 1/2 hours or cover loosely and place in refrigerator overnight.
8. Risen dough should reach to top of pan. Bake at 350u0b0 for 30 minutes until brown and puffed.
9. Remove from oven and immediately invert on cookie sheet or large rectangular tray.
10. Serve warm.
11. Makes 32 rolls.

bread, regular butterscotch pudding, pecans, brown sugar, cinnamon, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293892 (may not work)