In the kitchen, I like easy. That’s why I like make-ahead recipes. Because you do the work beforehand and later just get to enjoy the food. You’re less frazzled, fried, and frenzied. It’s like being served at a restaurant, without all the fuss of thawing, chopping, melting, mixing, stirring, fixing, or slaving away. I guess you still have cleanup, but it is so worth it with these rolls!! They are literally melt-in-your-mouth good!
1 c pecans, chopped (optional)
13 frozen rolls
10 T margarine or butter
½ c brown sugar
1 3.5-oz. pkg. cook and serve butterscotch pudding (not instant)
The night before serving, grease the bottom of a bundt or solid-bottom tube pan. Sprinkle nuts in bottom of pan, if desired. Place frozen rolls in pan*. Melt butter in small saucepan over low heat. Increase heat to medium and add brown sugar. Cook, stirring constantly, until mixture comes to a boil. Pour over frozen rolls. Sprinkle dry pudding mix over top. Let rise on counter overnight (do not cover). In the morning, bake at 350°F for 30 minutes. (If the rolls start to brown excessively, cover with foil. Rolls will need full bake time to cook through.) Remove from oven and, after a few minutes, invert onto serving plate. Serve warm.
*rolls will seem very insignificant in the bottom of the pan, but believe me, by morning they will have raised to the top of the bundt pan and will cook up beautifully