Ooey Gooey Breakfast Rolls

Recipe View Generously grease a 9-inch Bundt pan, ensuring every nook and cranny is coated. Sprinkle the chopped pecans evenly into the bottom of the prepared pan. (Prep time: 5 minutes)

Recipe View Gently cut the thawed bread dough in half. Divide each half into 8 equal pieces. Roll each of the 16 dough pieces into smooth, round balls. Arrange the dough balls artfully in the Bundt pan, nestling them atop the pecan-studded base. (Prep time: 15 minutes)

Recipe View In a mixing bowl, whisk together the melted butter and packed brown sugar until a smooth, glossy caramel sauce forms. Set aside this luscious mixture. Evenly sprinkle the butterscotch pudding mix over the assembled rolls, followed by a generous dusting of ground cinnamon. Slowly pour the butter-brown sugar mixture over the rolls, ensuring every crevice is filled with its sweet embrace. Cover the pan loosely with plastic wrap and refrigerate. Allow the rolls to rise slowly and luxuriously in the refrigerator for a minimum of 6 hours, or preferably overnight, to achieve maximum puffiness and flavor. (Prep time: 10 minutes + 6-8 hours refrigeration)

Recipe View When ready to bake, preheat your oven to 350 degrees F (175 degrees C). (Prep time: 10 minutes)

Recipe View Remove the plastic wrap from the Bundt pan. Bake the rolls in the preheated oven for 25 to 30 minutes, or until they are gloriously golden brown and the caramel is bubbling invitingly. (Bake time: 25-30 minutes)

Recipe View Allow the rolls to cool in the pan for a few minutes before inverting them onto a serving plate. Serve immediately, and revel in the ooey, gooey goodness! (Cool time: 5 minutes)