Butterscotch Pecan Monkey Bread

This is one of my favorite sweet treats for breakfast or brunch and can be devoured by my family in less than 5 minutes.

• 12-14 unbaked frozen yeast dinner roll dough
• 1 small box of regular butterscotch pudding mix (NOT instant!)
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

The night before: grease a bundt pan very well. Sprinkle pecans on the bottom of the pan. Place the frozen rolls over the pecans and sprinkle the rolls with the dry pudding mix. In a microwave safe bowl: melt the butter, brown sugar and cinnamon together until butter is melted and well blended with the sugar. About 1-2 minutes. Drizzle over the rolls. Loosely cover with plastic wrap and let sit overnight at room temperature or for about 8 hours. In the morning: preheat your oven to 350 degrees, remove plastic wrap and bake for 22-25 minutes. Let cool in bundt pan for 5 minutes. Then invert onto a large serving plate and let sit there for a minute or two to get all the gooeyness out. Serve warm.

Recipe from:

http://www.bostongirlbakes.com/2013/12/31/6-ingredient-caramel-sticky-buns/