- 1 cup brown sugar
- 15 Rhodes dinner rolls, frozen
- 1 1/2 cups pecans, chopped
- 1 stick margarine
- 1 box vanilla pudding (not instant)
Spray 9x13 inch pan with non-stick cooking spray. Layer the pecans on the bottom of the pan and place the frozen rolls on top of the pecans. Pour the dry pudding over the rolls. Combine the melted margarine with the brown sugar and pour it over the rolls. Sprinkle with cinnamon and cover with plastic wrap and a dish towel and let rise overnight. Bake the next morning at 350 degrees F for 20-25 minutes.
By Robin from Washington, IA
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