Sticky Buns

18-20 Rhodes frozen bread dough rolls (not Texas style)
1/2 cup chopped pecans
1/2 small box butterscotch pudding mix, dry (cook and serve type)
1 cup brown sugar
1 stick margarine
1 tsp. cinnamon

Generously grease a Bundt cake pan (never use a two piece angel food cake pan) with shortening. Sprinkle nuts on bottom of pan. Arrange frozen bread dough rolls in pan. Sprinkle with pudding mix.
In a sauce pan, cook margarine, brown sugar and cinnamon together until just boils and sugar is dissolved. Pour over rolls in pan. Cover loosely with a sheet of foil and allow to sit overnight on stove or counter. Remove foil and Bake next morning at 350 degrees for 30-35 min. or until brown on top and hollow sounding when thumped. Turn over onto platter and serve.

I like to make this the night before and put in the oven on timed bake. It will start baking the next morning and be ready for us when we get up. I always do this for Christmas morning or when I plan to take the rolls to work with me in the morning.