I'm not sure I should share this recipe. It's an obesity disaster just waiting to happen. I made this as an extra side for tonight's dinner, and even through all of the "I'm so stuffed" groans, Rob and I could not stop shoving these down. The worst part is that they're unbelievably easy to make. On The up side, you have to spend a lot of the day letting these rise, so they won't be there for an immediate sweet-treat. I generally leave out any and all nuts from my recipes, but the pecans absolutely complete the experience.
1 Frozen Bread dough loaf (1 lb) --or 16 frozen rhodes dinner rolls
1 (3.5 oz) Cook and Serve Butterscotch Pudding Mix
Follow thawing directions on dough package (this will probably vary with different brands and/or whether you use the loaf or the rolls). Personally, I placed the frozen loaf in a standard sized, greased, bread pan overnight. In the morning it had thawed, but had not risen at all.
Grease a bundt pan, and sprinkle 1/2 cup of chopped pecans on the bottom of the pan.
Once the loaf is thawed, slice in half, and then slice each half into 8 pieces. Roll the pieces into 16 balls, and place in the bundt pan on top of the pecans.
Sprinkle entire package of dry pudding mix on top of the dough, and then sprinkle 2 tsp ground cinnamon on top of that.
Combine 1/2 cup melted butter with 1/2 cup packed brown sugar. Pour mixture over rolls.
Let the rolls rise the slow-way (in the fridge 6-8 hours) or at room temperature (3-5 hours). If at any point you feel that the rolls are not rising as fast as you'd like, turn the oven to 200 degrees F. Place the rolls in the oven, and then turn it off. This will get them moving faster.
Once the rolls have risen close to the top of the bundt pan, bake 20-25 minutes at 350 degrees.
When the rolls are done cooking, immediately invert pan, and dump rolls onto baking sheet (preferably one with sides so the goo doesn't pour over).
Eat until you're ready to vomit. Then eat some more.