Butterscotch Monkey Bit

 I found this recipe in a "conference packet" from Deseret Book. The original recipe is cooked in a pressure cooker. But I didn't have pan that would fit inside my pressure cooker. So I modified it and baked it in the oven. We made it twice over Easter/Conference weekend and then we made it 2 more times the next weekend when Myles and Abi came to visit. The best part is that it is dairy-free which is a must around here since Adria can no longer eat dairy. 

16 Rhodes Frozen Dinner rolls
1/2 C chopped pecans
1 (3.5 oz) package cook-and-serve butterscotch pudding (Jello brand in dairy free- check ingredients on others)
1/2 c brown sugar
6 Tbsp dairy free butter, melted

Place Frozen rolls in a zip-lock bag and allow the rolls to thaw for 1.5 - 2 hours at room temp (or overnight in the fridge). Do not let the dough begin to rise.

Spray a bundt pan with cooking spray and sprinkle the pecans in the bottom of the pan. Cut the rolls into 6 pieces and arrange half of them in the bottom of the pan. Mix the butter and brown sugar and drizzle half of it over the rolls. Sprinkle half of the pudding mix over the rolls. Then repeat the layers with the other half of the rolls, butter/sugar mix and pudding. 

Cover with plastic wrap (sprayed with cooking spray) and let rise until double - about 1.2 to 2 hours at room temp or overnight in the fridge. 

Preheat the oven to 350°. Bake the rolls for 25 to 30 minutes until golden brown. Remove from the oven and invert onto a large serving plate. 

**the last time I made this I had 24 rolls so I made 2 pans. I used double the pecans (half for each pan). I increased the sugar and butter by 50%- and used half the mix on each pan. I only used 1 package of pudding and used 1/2 on each pan (1/4 on each layer). It worked great!**