Bubble Bread (Sticky Buns with Pecans)

Rhodes Frozen Yeast Rolls

1 Stick Butter

1 Butterscotch Pudding (Cooked kind)

1 TBS. Cinnamon

1/4 Cup Brown Sugar

1/2 Cup Chopped Pecans

Spray two round cake pans/baking dishes with cooking spray. Partially thaw frozen rolls (30 minutes or so) in the bag. Pour half of the chopped pecans in each baking dish. Spread around. Take kitchen scissors and cut the rolls into quarters and place in the baking dishes on top the pecans. Set aside. In medium sauce pan: Melt butter then add all dry ingredients to pan. (Pudding mix (dry), cinnamon and sugar.) Remove from heat while stirring and pour over the rolls in each dish. You can bake them today or first thing in the morning.

For same day rolls, place on a Heating Pad on low for 3 to 4 hours with Foil tented over it to keep the heat in. Then bake at 350 for 20 to 25 minutes.

For Next Morning Rolls: Simply cover the dish with foil and set in the fridge overnight. In the morning bake at 350 for 20 to 25 minutes.

I love to prep these Christmas Eve, then just bake them Christmas Morning.