Monkey Bread

Ingredients:
16 frozen dinner rolls — such as Rhodes

 1 3.5 ounce cook-and-serve butterscotch pudding (NOT instant!)

 1/2 cup chopped pecans or walnuts

 3/4 cup packed brown sugar

 6 tablespoons unsalted butter — melted

Thaw frozen rolls until they are just thawed (not risen), about 1-2 hours.

Use kitchen shears to cut each roll into 6 pieces.

Coat a bundt pan with nonstick cooking spray. Sprinkle all of the nuts in the bottom of the pan. Place half of the roll pieces over the nuts. Sprinkle half of the pudding mix over the rolls. Stir together melted butter and brown sugar in a small bowl. Pour half over the pudding mix. Top with remaining rolls, pudding mix, and sugar-butter mixture.

Cover with plastic wrap coated with nonstick cooking spray and let rise overnight, or at least 8 hours. (NOTE: I sped up the rising process by placing the pan on top of my stove. The oven was running baking other things, and the rolls rose in about 1 hour. I suggest making these the night before and refrigerating them until morning. Let them come to room temperature while the oven is preheating, then bake as directed.)

Preheat oven to 350°F. Bake rolls for 30-35 minutes until the top is somewhat firm and the center is soft but not gooey-soft. Cool no longer than 5 minutes, then turn pan over on serving dish. Enjoy warm right from the oven!