"Wake your senses with a delicious and easy breakfast treat."

INGREDIENTS

1/2 cup chopped pecans (optional)
1 (1 pound) loaf frozen bread dough, thawed
1/2 cup butter, melted
1/2 cup packed brown sugar
1 (3.5 ounce) package cook and serve butterscotch pudding mix
2 teaspoons ground cinnamon

• Prepare a 9-inch greased Bundt pan. Sprinkle the bottom with pecans and set aside.
• Cut the bread dough in two and cut each portion further into 8 pieces. Roll each pieces into balls and arrange them into the pan over the nuts.
• In a bowl, stir the melted butter with brown sugar.
• Sprinkle the rolls with butterscotch pudding mix, followed by cinnamon.
• Top the rolls with the butter mixture and cover the pan with plastic wrap. Keep the rolls refrigerated for about 8 hours or overnight.
• Turn the oven on to 350 degrees F (175 degrees C).
• Discard the plastic wrap off the pan and bake the rolls for 1/2 hour.
• Makes 16 rolls