Sticky Buns (aka Butterscotch Rolls) - Barbara Seng

(Charlene’s family has been making this for years, and it’s a favorite at our house on holiday mornings.  We recently shared this recipe with my Aunt and Uncle who have now started making it for their family as well!)

2 pkg frozen dinner rolls (48 pieces)

1 pkg butterscotch pudding mix (non instant)
1 cup margarine                                  
1 cup brown sugar
2 tsp cinnamon (optional)                
1 cup pecans (optional)

Place 1 pkg  (24 pieces) of frozen rolls in to each bundt or tube cake pan that has been spayed with PAM.  Sprinkle with ½ pkg of pudding mix, brown sugar and melted margarine.  Cinnamon and nuts would be added here if used. (We make one with and one without)  Cover with towel and let set overnight.  In the morning, heat the oven to 350º and bake for 30 minutes.  Immediately after removing from the oven, invert onto a large plate so caramel mixture will drip down on rolls.  Eat soon…they wont last long if you don’t!