Caramel Bundt Rolls

Ingredients

• 1 12 loaves Rhodes frozen bread cut into 1-inch pieces
• 1 4 serving size butterscotch pudding mix not instant
• 1 stick margarine
• 34 tsp cinnamon
• 12 c brown sugar
• 14 c chopped pecans

Directions

1. Lightly grease a Bundt pan
2. Sprinkle pecans in bottom of pan Place frozen rolls in pan and sprinkle with package of dry pudding mix
3. Melt margarine remove from heat and add brown sugar and cinnamon
4. Pour this mixture over rolls
5. Let rise overnight uncovered at room temperature
6. Bake at 350 for 30 minutes Immediately invert onto serving plate