2 bags Rhodes frozen dinner roll dough (about 24 rolls)
1 sm. pkg. vanilla pudding (for cooked pudding, not the instant)
1/2 c. brown sugar
1 stick butter
1/2 c. chopped pecans (optional)

Using a sharp knife, cut the frozen dinner rolls into thirds. Place roll pieces in a well buttered bundt pan. (DO NOT use an angel food pan - butter will leak out.)

Combine dry pudding mix with brown sugar and chopped nuts. Melt butter. Pour melted butter over frozen dough pieces and sprinkle with pudding mixture. Leave cake pan out overnight. The dough will rise beautifully by morning. Bake at 350 degrees for 30 minutes. Immediately invert onto serving plate. Sticky, but good!