Stanford Morning Rolls
Ingredients
- 12 frozen dinner rolls
- 1 package butterscotch pudding
- ½ cup butter
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- ¾ cup pecans chopped
Instructions
- Arrange rolls in a greased Bundt pan and sprinkle pudding mix over the rolls.
- Cook butter and remaining ingredients over low heat until combined, sugar is dissolved, and mixture is bubbling.
- Pour over rolls, cover tightly with foil, and leave overnight in a warm area to rise.
- The next morning, bake covered at 350° for 30 minutes.
- Let cool for 5 minutes, then flip Bundt pan onto a large platter. Serve and enjoy!