2 (16 oz.) loaves frozen baking bread dough, divided
1 (4 3/4 oz.) pkg. vanilla pudding and pie filling (not instant)
1 c. packed brown sugar
1/2 c. (1 stick) butter
2 tbsp. milk
1 tsp. ground cinnamon
1 c. coarsely chopped nuts

Thaw dough in refrigerator overnight.

Next day, tear one of the dough loaves into pieces about 1 inch in diameter. Put pieces in bottom of greased 9x13 inch baking pan.

In medium bowl, blend together pudding, sugar, butter, milk and cinnamon. Spoon over dough pieces and sprinkle nuts on top. Tear remaining dough loaf into 1- inch pieces and sprinkle over top. Cover with cloth and place in warm place to rise until doubled, 1-4 hours. (Rising takes longer because dough is cold.)

Bake at 350 degrees for 35 minutes or until golden brown. Remove from oven and invert on sheet of foil. Let cool and cut into rolls.