Trade in your average cinnamon roll for these caramel-pecan delights. Butterscotch dry pudding mixes are the key to their gooey centers and drool-worthy flavors.
Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt® pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate.
101 Breakfast & Brunch Recipes