Overnight Caramel Nut Rolls

When my husband and I got married, wonderful friends and family gave us many practical and useful gifts (thank you all!). Among these was a bundt pan, which may seem a little commonplace, but this particular bundt pan included this gem of a recipe from a family friend.

These are sweet, delicious, and sure to be gobbled up in no time. Most of the ingredients in this recipe are prepared, so this one is very fast to make. The only catch is that these have to sit out overnight to rise and develop their caramely deliciousness, so plan ahead when you want to make these.

Now, I personally do not like most kinds of nuts. I'm not sure why this is, but in this sweet dish, they definitely add a texture and flavor that enhance these rolls. I personally prefer almonds for this particular recipe, but pecans or walnuts would work very nicely as well. Note: I have been meaning to try this one using candied pecans, but have not carried out that experiment yet. I'll add an update when I try that variation.

3/4 - 1 cup sliced almonds (or pecans, or walnuts, or whatever nut strikes your fancy that you want to try - though I wouldn't recommend peanuts for this one)
20 frozen rolls (I use Rhodes)
1 box Cook-N-Serve butterscotch pudding mix (do not use instant pudding mix)
6 Tbsp butter, melted
1/2 cup brown sugar, tightly packed
1 tsp cinnamon

The Night Before:

1. Line bottom of bundt pan with sliced nuts.

2. Place frozen rolls on top of nuts.

3. Sprinkle butterscotch pudding mix powder over the rolls.

4. In a small sauce pan, melt butter over medium-low heat.

5. Add brown sugar and cinnamon to butter. Stir constantly until sugar is melted, being careful not to let butter brown.

6. Give sugar and butter mixture one last stir to make sure it is mixed well. Pour evenly over rolls.

7. Spray a sheet of plastic wrap with a thin film of cooking spray. Drape plastic wrap over bundt pan.

8. Allow rolls to stand at room temperature overnight.

The Next Morning:

1. Preheat oven to 375 degrees F.

2. Cover bundt pan with a sheet of foil (this will prevent burning or over-browning on the top of the rolls).

3. Bake rolls for 30 minutes. Note: Do not under-bake. This will cause the rolls to fall and flatten once you remove them from the oven