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Overnight Cinnamon Rolls

Source of Recipe


Unknown






List of Ingredients



• 1/2 to 1 cup chopped walnuts or pecans
  
• 24 frozen dinner rolls (such as Rich's or Rhodes)
  
• 1 pkg. (4 serving size) cook and serve butterscotch pudding mix - NOT INSTANT
  
• Cinnamon to taste (optional)
  
• 1/2 cup (1 stick) butter or margarine
  
• 1/2 cup brown sugar, packed
  






Instructions



1. Grease a Bundt pan or tube pan well and coat with some of the nuts. Break frozen rolls apart and arrange 12 of them over the nuts.
   
   
2. Sprinkle half of the dry pudding mix on top of rolls, then sprinkle with cinnamon, if desired. Arrange the remaining 12 rolls in the pan. Sprinkle with remaining pudding mix and cinnamon. Scatter remaining nuts on top.
   
   
3. In a saucepan, bring butter and brown sugar to a rolling boil and pour over rolls in pan. Cover pan with a damp cloth, then seal with plastic wrap.
   
   
4. Let rise 8 to 12 hours (overnight) in a draft-free place. (Alternately, let rise 24 hours in refrigerator and then let stand up to 1 hour at room temperature before baking.)
   
   
5. Bake at 350� F. for 30 minutes or until lightly browned and cooked through. Invert immediately onto serving plate and allow rolls to drop free, covered with sauce. Serve warm. Yield: 8 servings.