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1 package frozen parkerhouse rolls
1 small box butterscotch pudding (not instant)
3/4 cup brown sugar
3/4 cup sugar
2 tsp cinnamon
1/2 cup pecans, chopped
1 stick margarine, melted
Place the frozen rolls in a bundt or tube pan. Mix pudding with brown sugar, sugar and cinnamon and sprinkle over rolls. Top with nuts, and then pour margarine over all. Cover with a towel, and let rolls sit overnight on the kitchen counter. Bake at 325 degrees for 40 minutes. Cool for 5 minutes in the pan, and then turn out onto a rimmed serving dish.
|Sheri Ann Richerson|