Easy Overnight Ooey-Gooey Pull-Apart Caramel Rolls - cooking recipe

Ingredients

16 unbaked frozen yeast dinner roll dough (reduce to 12 for a bundt pan)
1 (3 ounce) package regular butterscotch pudding mix (do not use instant)
1/2 cup packed brown sugar
1 1/2 cups chopped pecans or 1 1/2 cups walnuts
1/2 cup melted butter
1/2 - 1 teaspoon cinnamon (optional)

Preparation

The night before; generously grease a tube pan (you MUST grease the pan VERY GENEROUSLY) if using a 12- cup bundt pan reduce the rolls to 12.
If using the cinnamon mix with the melted butter.
Sprinkle about 3/4 cup chopped nuts into the bottom of the pan.
Place the frozen rolls into the pan around and on top of each other over the nuts.
Sprinkle the dry pudding mix over the rolls, then sprinkle brown sugar over the pudding mix.
Sprinkle remaining 3/4 cup chopped nuts over the brown sugar.
Drizzle the melted butter over all.
To prevent the dough from forming a hard crust while rising cover with a lightly damp tea towel over top, or place a piece of plastic wrap very loosely over the top and allow to hang at the sides (do not make the wrap tight as these will rise to double).
Allow to rise overnight at room temperature or about 8-10 hours.
Set oven to 350 degrees F.
Bake for 22-25 minutes (baking times will vary for different ovens, so watch closely).
Remove the pan from oven and allow to cool for 5 minutes.
Turn the pan over and invert onto a serving plate.
Serve by pulling apart chunks with a fork.