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Carmel Bundt Rolls
 Recipe courtesy of Vicki Giefer

INGREDIENTS:
15 – 18 frozen yeast rolls
1 pkg regular butterscotch pudding mix
½ C. Brown sugar
1 tsp. Cinnamon
¼ C. butter or margarine
Pecan

DIRECTIONS:
The night before, grease Bundt pan. Sprinkle pecans in bottom of pan. Place frozen rolls in pan and sprinkle with dry pudding mix. Melt butter and mix in brown sugar and cinnamon. Pour over rolls. Leave pan on counter overnight. In the morning, bake at 350o for 25 to 30 min.