1 pkg. frozen cloverleaf roll dough (about 25 rolls)
1 pkg. (4 serving size) vanilla pudding mix (not instant)
1/2 c. brown sugar
1/2 c. pecans, chopped
Raisins (opt.)
1 stick butter, melted

Separate frozen roll dough into pieces. Combine dry pudding mix with brown sugar, pecans and raisins. Melt butter. Place pieces of FROZEN roll dough in a well-buttered bundt pan (do not use angel food pan; butter leaks out). Pour melted butter over frozen dough and sprinkle with pudding mixture. Leave out overnight; the dough rises beautifully by morning. Bake at 350 degrees for 30 minutes. Invert on serving plate to serve. Sticky but good!