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Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 cup firmly packed brown sugar
- 1 (3-ounce) package vanilla pudding mix
- 1/2 cup chopped pecans
- 1/4 cup melted butter or margarine
- 1 package (25-ounce) frozen yeast roll dough, thawed
Preparation:
Combine first 4 ingredients; stir until all ingredients are moistened.
Spoon half of mixture into a greased 10-inch Bundt pan. Arrange roll dough portions over pudding mixture. Spoon remaining pudding mixture on top. Cover tightly and chill overnight, or 8 to 12 hours. When ready to bake, take out of the refrigerator and let stand at room temperature 20 minutes. Uncover and bake at 350° for 20 minutes. Cover with aluminum foil; bake an additional 10 minutes or until done.
Let stand 5 minutes; invert onto serving plate. Serve breakfast rolls warm.
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