Mimi

Ingredients

• 16 to 18 Rhodes dough rolls, still frozen and cut in half
• 1 (3-1/2 oz) box butterscotch pudding (not instant)
• 1/2 cup chopped pecans
• 1/3 cup raisins
• 1/2 cup (1 stick) butter
• 1/2 cup brown sugar
• 3/4 tsp cinnamon
• Bundt pan

Directions

Place pudding in a small bowl. Dip balls of dough in half the pudding mix. Spray Bundt pan. Sprinkle some dry pudding mix on the bottom and sides of pan. Arrange dough balls in bottom of pan, sprinkle remaining mix, raisins, and nuts, repeat.

Combine butter, sugar, and cinnamon in saucepan, heat while stirring constantly for 1 to 2 minutes until sugar dissolves and bubbly. Pour over rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Let sit out overnight to raise. Carefully remove wrap and bake at 350˚ for 30–35 minutes. Cover with foil the last 15 minutes of baking. Loosen from sides of pan with a knife and invert on a plate.