Pecan Cinnamon Bun Bread

I confess that I am a "dunker"! I LOVE to "dunk" any kind of coffee cake, donut or cinnamon roll in my coffee. 

If any of you like "Monkey Bread" then you are going to LOVE this recipe.  Think of it as "Extreme Monkey Bread"! 

I have been making this recipe for some 20 years and I have to say that it is one of my very favorite breakfast splurges!

I hope you enjoy it, too!

1 stick butter

1/2 cup brown sugar, packed

1 teaspoon cinnamon

4 oz. Butterscotch pudding mix (NOT instant)

25 oz. pkg. homestyle frozen rolls

1/3 cup chopped pecans

additional 1/3 cup chopped pecans (optional)

Melt butter, brown sugar and cinnamon in saucepan over medium-low heat; stirring frequently.

While butter mixture is melting in saucepan, grease Bundt pan well.

Sprinkle chopped pecans in bottom of prepared Bundt pan.

Place frozen rolls on top of pecans. Sprinkle dry pudding mix evenly over frozen rolls.

Continue stirring butter and brown sugar mixture until butter is melted completely and mixture is blended well.

Pour this mixture over everything in the Bundt pan. If desired, you may sprinkle an additional 1/3 cup chopped pecans on the top of this mixture in pan.  

Cover pan loosely with wax paper and allow to sit on counter overnight in a draft free area.

This is what it will look like the next morning after you remove the wax paper prior to baking.

Bake in 350 degree oven for 25-30 minutes. 

*Note: I usually cover mine loosely with a piece of aluminum foil after about 15 minutes so the top does not overcook.

Remove from oven.

Invert onto serving plate.

FUTURE "DUNKER" IN TRAINING