Pecan Rolls

From the Kitchen of:  Heather Godfrey

Ingredients:

½ cup chopped pecans

18-20 Rhodes Rolls

3 oz. package of regular (not instant) butterscotch pudding

6 Tbs. melted butter

½ cup brown sugar

¾ tsp. cinnamon

Directions:

1.      Layer in a grease Bundt pan pecans, then rolls.

2.    Squish the rolls together in the Bundt pan.

3.    Generously sprinkle butterscotch pudding on top.

4.    Combine butter, brown sugar, and cinnamon, then drizzle over pudding.

5.    Let rise on counter (This may take 3-5 hours)

6.    Bake at 375 for 15 minutes

7.    Cover with foil then return to the oven for 15 more minutes. (Total baking time is 30 minutes).  When done baking, flip into a platter so pecans are on top. Serve warm.