Recipe(tried): Butterscotch Bubble Loaf (using frozen bread dough)

BUTTERSCOTCH BUBBLE LOAF

24 Rhodes rolls, thawed but still cold
1/2 box non-instant pudding (butterscotch or vanilla)
1/2 cup chopped pecans (optional)
1/2 cup brown sugar
1/2 cup butter

Spray bundt pan eith non-stick cooking spray.

Cut rolls in half and roll in dry pudding. Arrange in pan alternating with pecans. Sprinkle remaining pudding mix over the top.

Combine brown sugar and butter; heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls.

Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan.

Remove wrap and bake at 350 degrees F 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediatley after baking invert onto a serving platter. YUM!