Overnight Caramel Sticky Buns

As I was trying to figure out what I was going to make for Conference Sunday I started looking through my new cookbook "Our Best Bites" and came across this recipe. As the title states its "overnight". After dinner was cleaned up on Saturday night I started mixing my ingredients together and Sam looked over and was soooo excited thinking I was making some kind of yummy dessert. When he asked what I was making I simply said "breakfast". He started laughing and said "don't you mean dessert?" and again I said "breakfast". After a little explaining he finally got it and wasn't very pleased until I pulled it out of the oven the next morning. We have decided that this recipe will have to become our family tradition for "big breakfasts".



18 Rhodes frozen dinner rolls
1 (4.6 ounce) box of cook-and-serve pudding mix in either butterscotch or vanilla flavor
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup pecans, optional
1/3 cup melted butter

1. Spray a Bundt pan with nonstick cooking spray. Place the frozen rolls evenly around pan. Sprinkle dry pudding mix, brown sugar, and cinnamon, evenly over the top of rolls. Sprinkle with pecans, if desired. Pour melted butter evenly over everything. Cover with a clean dry towel and leave at room temperature overnight.
2. In the morning, preheat the oven to 350. Bake rolls for 20-30 minutes or until golden brown. Let cool for 5 minutes and then invert onto a serving platter.

**Randi's Side Notes**
~ I used the butterscotch pudding and it was FABULOUS!
~ Keep a close eye on it. Mine started getting very golden (dark dark brown) at like 18 minutes but then the inside of the buns were almost not quite done.
~ Keep in mind when you go to look at this in the morning it will have risen clear out of the pan.