1 cups pecan halves

24 frozen Rhodes dinner rolls

1 (3.4 oz) package butterscotch (or vanilla or coconut) instant pudding

½ cup brown sugar

½ cup melted butter

1 tsp cinnamon

Generously grease a 12-cup Bundt pan. Evenly distribute pecans on bottom of pan. Please 24 frozen Rhodes dinner rolls in pan. Sprinkle instant pudding over the frozen dough. Combine melted butter & brown sugar; pour over dough. Sprinkle dough with cinnamon. Place Bundt pan in cold oven. Leave overnight or for 8 hours.

IF YOU PUT THIS IN THE OVEN, PLACE ON LOWEST RACK AND REMOVE UPPER RACK.

Remove from oven.

Preheat oven to 350. Bake rolls for 20-25 minutes. Invert pan immediately using a large plate – Serve warm.

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