Cinnamon Bundt Roll

Ingredients

• 1 tablespoon(s) Brown Sugar
• 3/4 stick(s) Butter
• 1/2 package(s) Butterscotch Pudding, cookable/dry
• 1 1/2 cup(s) Chopped Pecans
• Cinnamon
• 1 loaf(s) Frozen Bread Dough
• Glaze:
• 1/2 cup(s) Sugar

Preparation

1. Note: Nona's Recipe calls for frozen "Loaf" of Bread Dough. I use the rolls. Much easier!


2. 1. Cut 1 Loaf of frozen bread dough (as soon as it's thawed enough) in half lengthwise. Cut each half into seven pieces.


3. 2. Grease a bundt pan and toss a generous amount of chopped pecans on the bottom of pan.


4. 3. Layer your cut up dough in pan sprinkling plenty of cinnamon & the butterscotch pudding (not instant) between each piece.


5. 4. Heat the butter and sugars together until the sugar is disolved.


6. 5. Pour over dough. Add remaining pecans.


7. 6. Cover with a towel and let rise overnight.


8. 7. Next morning, bake at 350 degrees for 25-30 minutes.


9. 8. Immediately turn out onto a serving pan. YUMMY!