Overnight Pecan Rolls

Overnight Pecan Roll-Judy Pearson

12 to 16 frozen Rhodes dinner rolls
1 (3oz) box vanilla pudding (not instant)
½ cup brown sugar (level, not packed)

1-2 teaspoons cinnamon
1/3 cup melted butter
1 ½ cups pecans (chopped or halves)

 Grease a 9” by 9” baking dish.  Sprinkle nuts evenly over bottom of greased pan.  Arrange frozen dinner rolls evenly over the nuts. (Do not pack rolls too closely together).  Mix dry ingredients together and sprinkle over the rolls and spaces around them.  Drizzle melted butter over rolls and spaces around them.  Cover loosely with plastic wrap and let stand on counter overnight. In the morning, bake at 350 degrees for approximately 20 minutes.  Remove from oven and let cool about 10 minutes.  Invert pan onto serving platter and be ready to scrap out any caramel mixture and nuts sticking to the bottom of your baking dish.  Best when served warm but also warm up very well.  Stay fresh for two to three days.