Overnight Pecan rolls

Submitted by Heather Hancock

These are my short-cut pecan rolls, so yummy for a breakfast treat!

2 cups chopped pecans

1 small pkg. butterscotch pudding (not instant)

22 - 24 frozen bread dough rolls (25 oz. pkg.)

1/2 cup (1 stick) butter

1 cup brown sugar

Butter a 9x13 pan. Spread the pecans over the bottom of the pan, then sprinkle the pudding mix over the pecans. Arrange the frozen rolls evenly in the pan, leaving spaces between the rolls.

Cook the butter and brown sugar in a saucepan over medium heat until the sugar dissolves, then pour the mixture over the rolls. Cover with plastic wrap sprayed with non-stick spray and refrigerate overnight.

The next morning, remove the plastic wrap and bake at 200 degrees for 30 minutes, then turn the heat to 350 degrees and bake for 35 minutes or until lightly browned. When finished, turn the entire pan over onto a cookie sheet and break apart into rolls.