Breakfast Rolls

1 pkg. frozen parkerhouse rolls
1 small box regular (not instant) butterscotch pudding
3/4 cup brown sugar
3/4 cup sugar
2 tsp. cinnamon
1/2 cup chopped pecans
1 stick margarine, melted

The night before, place the frozen rolls in a bundt or tube pan. Mix pudding with brown sugar and sprinkle over rolls. Mix sugar and cinnamon. Sprinkle over rolls. Top with nuts. Pour margarine over all. Cover with a towel.

Let set overnight on kitchen counter. Bake in a 325 degree oven for 40 minutes. Let set 5 minutes in pan after baking turning out.

When you turn the pan over after baking, make sure you turn it onto something to catch run-off topping.

AUTHOR: Patti Barrett