Overnight Carmel Rolls

We make this every so often using frozen rolls. It's quick and easy for a special breakfast treat.

2 frozen loaves of bread, thawed (we use rolls, and keep them frozen)
1 stick butter (or butter) melted
1/2 c. brown sugar
1 tbsp. milk
1 (3 oz.) pkg. Cook-n-serve (not instant)butterscotch pudding & pie filling
1/2 c. chopped pecans

Mix butter, brown sugar, pudding, milk and nuts together. Spread over bottom of 9 x 13 inch pan. Cut each loaf into 10-12 pieces and arrange in pan over caramel mixture. Raise until double, about 2 hours. Bake at 350 degrees about 30 minutes. Remove from pan while warm.

Ok...we use frozen rolls (Rhodes) and a bundt pan. One bag of like 36 rolls will take 2 bundt pans. If you only do half the bag of rolls, you can do a 9x13 pan.
Also, we wait until bedtime to mix this up. Keep the rolls frozen, sprinkle the nuts in a greased pan, top with the rolls, then sprinkle with the pudding. Mix the butter brown sugar and milk together and pour over the rolls. Place the pan in a cold oven and let rise until breakfast. Just turn on the oven and bake in the morning. Of course, we get up early, so you might want to let the pan rise in the fridge overnight instead -- we forgot a pan in the oven one morning until after chores...they were way too high and didn't bake well at all.

Either way, it's a special treat for us...we're cleaning and organizing the freezers so we're prepared for the mega stock-up trip and there's a bag of rolls I didn't know I had. Hence the breakfast plans for tomorrow!