Breakfast Pull Away Rolls
  • 1/2 cup firmly packed brown sugar
  • 1 (3-ounce) package vanilla pudding mix
  • 1/2 cup chopped pecans
  • 1/4 cup melted butter or margarine
  • 1 package (25-ounce) frozen yeast roll dough, thawed
  1. Combine first 4 ingredients; stir until all ingredients are moistened. Spoon half of mixture into a greased 10-inch Bundt pan. Arrange roll dough portions over pudding mixture. Spoon remaining pudding mixture on top. Cover tightly and chill overnight, or 8 to 12 hours. When ready to bake, take out of the refrigerator and let stand at room temperature 20 minutes. Uncover and bake at 350° for 20 minutes. Cover with aluminum foil; bake an additional 10 minutes or until done. Let stand 5 minutes; invert onto serving plate. Serve breakfast rolls warm.