So sorry that I've been away for quite some time. I've been under the weather and am finally seeing the light at the end of the tunnel! Hopefully, I will continue to get better!
Anyway, here's a recipe from my mom that is absolutely one of my favorites. Don't let the generic name fool you, these rolls are ooey, gooey and oh-so-good! They are great for brunches, holiday breakfasts or just because you like waking up to something special!
18 MSPI-friendly frozen dinner rolls (such as Rhodes), cut in half
1 small pkg. MSPI-friendly cook-and-serve butterscotch pudding mix
1 tsp. cinnamon
1 cup chopped pecans
6 tbsp. MSPI-friendly margarine
1/2 cup brown sugar
Grease or spray bundt pan and place frozen rolls in pan. Sprinkle with pudding mix, nuts and cinnamon. Melt together margarine and brown sugar in small pan on stove top. Pour over rolls. Cover loosely with foil, then a towel. Let rise on counter overnight -- at least 8-10 hours. Bake the next morning at 350 for 30 minutes. Immediately invert onto serving platter.
Mom's Hint: The rolls are easier to cut if slightly thawed, but don't over thaw -- the pudding mix needs to get in between the rolls. Coating the foil with cooking spray keeps it from sticking to the rising rolls.