Overnight Caramel Pecan Bread
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Frozen yeast rolls||25 Ounce (1 Package)|
|Sugar free instant vanilla pudding mix||1⁄4 Cup (4 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Light butter||1⁄3 Cup (5.33 tbs), melted|
1. Sprinkle pecans evenly in bottom of a 10-inch Bundt pan coated with cooking spray. Place rolls evenly in pan, overlapping when necessary. Sprinkle rolls with pudding mix; sprinkle with brown sugar, and drizzle evenly with butter. Cover pan with a damp towel, and place in a cold oven 8 hours.
2. Remove pan from oven.
3. Preheat oven to 350°.
4. Uncover rolls and bake at 350° for 32 to 35 minutes or until rolls are browned. Remove from oven and let stand 5 minutes. Invert rolls onto a serving platter.