Butterscotch Bubbleloaf

• 24 rhodes dinner rolls, thawed but still cold
• 1 (3 ounce) box butterscotch pudding, non-instant
• 12 cup pecans, chopped
• 12 cup brown sugar
• 12 cup butter

1. Thaw dinner rolls on a large baking pan, covered with plastic wrap, in the fridge overnight.
2. Cut dinner rolls in half and dip in dry pudding mix.
3. Arrange rolls in sprayed bundt pan, alternately with pecans.
4. Sprinkle any remaining pudding mix over the top.
5. Combine brown sugar and butter.
6. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).
7. Pour syrup over rolls.
8. Cover with sprayed plastic wrap.
9. Let rise until double in size or even with top of bundt pan in a warm oven (170 degrees) for about 30 minutes.
10. Carefully remove wrap.
11. Bake at 350F for 30-35 minutes.
12. Cover with foil the last 15 minutes of baking.
13. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.

rolls, butterscotch pudding, pecans, brown sugar, butter

Taken from www.food.com/recipe/butterscotch-bubbleloaf-492322 (may not work)