Recipe for Gooey Carmel Rolls

These are the rolls that Jim's mother made for us on Christmas morning.

1(22) package Rhodes frozen dinner rolls
1(3 1/2 ounce) box Butterscotch pudding mix (not instant)
1/2 cup butter
3/4 cup packed brown sugar
1/2 cup pecan pieces

All this is done the night before. Spray your Bundt pan well and place evenly the frozen rolls.
Sprinkle the dry pudding evenly on top of the rolls and sprinkle pecan pieces over the pudding powder. Heat the butter to just melted, and stir in brown sugar. If the butter is too hot brown sugar will separate and be hard to blend together. Pour brown sugar syrup over rolls evenly.

Place pan in the cold oven overnight.

The next morning turn your oven to 325 degrees. Check the rolls before turning on the oven to see if they rose over the top pf the pan. If they did gently push the rolls haging over back gently.

Leave rolls in heating oven.

Bake about 25 minutes, until rolls seem firm on top and done in the middle.

Remove from oven and let cool 5-10 minutes

Turn over on a pizza pan or platter and serve.

(Use only 22 rolls, more will overflow the pan)