Ingredients
3/4 cup packed brown sugar1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix1 teaspoon ground cinnamon1 cup chopped pecans1/2 cup butter20 frozen bread dough dinner rolls, quartered1 teaspoon lemon juice
Preparation
In a small bowl, combine the brown sugar, pudding mix and cinnamon. In a greased 10-in. fluted tube pan, layer a third of the pecans, 1/3 cup brown sugar mixture, 2 tablespoons butter and half the rolls. Repeat layers. Top with lemon juice, remaining pecans, brown sugar mixture and butter; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
