Ilene’s Overnight Sticky Bun Cake (Monkey Bread)

None

Ingredients

1 cup chopped pecans
1 bag frozen bread dough rolls
1/3 box powdered butterscotch pudding (not instant)
1 stick butter/margarine
1 teaspoon cinnamon
1/2 cup brown sugar

Directions

The night before baking, spray a large tube (not Bundt) pan with oil. Sprinkle the nuts in an even layer on bottom. Place frozen dough balls over nuts as evenly as possible. Sprinkle dough balls evenly with the butterscotch pudding. Melt butter, cinnamon and brown sugar in a small pot on low-medium heat. Bring to boil, lower heat to simmer and simmer for 1 minute until thick. Pour over the dough. Cover top loosely with waxed paper and leave at room temperature overnight or at least 12 hours. Dough will rise to top of pan. Remove waxed paper and bake at 350 degrees for
16 to 18 minutes. Remove from oven. Place heavy-duty aluminum foil over cake. Immediately place a flat plate over foil and carefully turn cake upside down, curling up the foil to catch any syrup.

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