Start these rolls in the evening and enjoy hot fresh caramel rolls in the morning.
Ingredients
1 package (24 to 28 rolls) frozen yeast rolls (such as Rhodes)
1 cup plus 2 Tablespoons brown sugar
1/2 cup butter
2 teaspoons cinnamon
1 cup chopped pecans
Instructions
Place the frozen (do not thaw) rolls in a greased Bundt pan.
Dissolve brown sugar in melted butter in saucepan over medium heat. Add cinnamon and mix well. Sprinkle nuts over the rolls in the Bundt pan. Pour the sugar/butter mixture over the rolls and nuts.
Cover with a damp cloth. Allow to rise on the counter (not the refrigerator) overnight.
The next morning the rolls will be thawed and will have risen to the top of the pan.
Bake in 350 degree oven for 25-30 minutes. Cover loosely with foil during the last 10-15 minutes of cooking to prevent over browning.
Let stand one minute after removing from oven, then invert onto a large plate.
When cooled slightly, everyone can dig in and pick away the the caramel roll deliciousness!