Caramel Breakfast Roll - cooking recipe

Ingredients

1 loaf frozen bread
1 small pkg. regular butterscotch pudding mix
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts
6 Tbsp. melted butter

Preparation

Thaw bread in refrigerator overnight.
Quarter loaf, cut each quarter in 8 cubes so that you have 32 cubes.
Combine dry pudding mix, sugar, cinnamon and nuts.
Dip each cube in melted butter then roll in pudding mix.
Put in a 6-cup ring mold in 3 layers. Drizzle with remaining butter and sprinkle with pudding mix. Cover and let rise in warm place until double (1 to 1 1/2 hours). Bake at 350\u00b0 for 20 to 25 minutes.