Kristi’s Sticky Bun Recipe
18 – 24 frozen Rhodes bread rolls
1 (3 oz) pkg. butterscotch pudding (not instant)
¾ cup melted butter
1 cup packed brown sugar
2 TBSP. cinnamon
1 cup chopped pecans
Place rolls into ungreased bundt pan. Sprinkle pudding over frozen rolls. Mix butter & brown sugar together. Pour over pudding. Sprinkle cinnamon and top with nuts. Let set overnight or 12 hours, covered with parchment paper. Bake at 350 degrees for 35-40 minutes. Remove from oven and immediately invert on serving plate.