Butterscotch Bubbleloaf

From Rhodes. We made this for Christmas Eve brunch and it was a hit! Simply lay the frozen rolls on a large cookie sheet, cover with plastic wrap and thaw in the fridge overnight. Wake up the next morning, assemble the bubbleloaf and put in a warm oven to rise for 30 minutes. Then continue baking. Make sure to use non-instant pudding. Like Monkey Bread but better because there's more naughty ingredients :) Time doesn't include time to thaw rolls.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 bubbleloaf

Ingredients

• 24  rhodes  dinner rolls, thawed but still cold
• 1 (3 ounce) box butterscotch pudding, non-instant
• 1⁄2 cup pecans, chopped
• 1⁄2 cup brown sugar
• 1⁄2 cup butter

Directions

1. Thaw dinner rolls on a large baking pan, covered with plastic wrap, in the fridge overnight.
2. Cut dinner rolls in half and dip in dry pudding mix.
3. Arrange rolls in sprayed bundt pan, alternately with pecans.
4. Sprinkle any remaining pudding mix over the top.
5. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes).
6. Pour syrup over rolls.
7. Cover with sprayed plastic wrap.
8. Let rise until double in size or even with top of bundt pan in a warm oven (170 degrees) for about 30 minutes. Carefully remove wrap.
9. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking.
10. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.