servings (1/3 sec spray)
PAM® Original No-Stick Cooking Spray
1
pkg. (3 oz each)
butterscotch instant pudding and pie filling mix
24
rolls
frozen dough, thawed but still cold
1/2
cup
chopped pecans
1/2
cup
firmly packed brown sugar
1/2
cup
Blue Bonnet®-stick (1/2 cup = 1 stick)
Directions
Spray fluted tube pan or 10-inch tube pan with cooking spray; set aside. Place dry pudding mix in small bowl; set aside. Cut dough for each roll in half. Add, 1 at a time, to pudding mix; toss until evenly coated. Arrange in layers in prepared pan, sprinkling some of the pecans between each layer of dough. Sprinkle with any remaining dry pudding mix; set aside. Place brown sugar and Blue Bonnet in small saucepan; cook over medium heat until Blue Bonnet is melted and mixture is thickened with a syrup-like consistency, stirring occasionally. Pour over dough in pan.
Preheat oven to 350°F. Spray a 12-inch sheet of plastic wrap with cooking spray; cover dough with plastic wrap, coated-side down. Place pan on top of oven; let dough rise until doubled in volume, or until top of dough is level with top of pan. Remove and discard plastic wrap.
Bake 35 minutes, or until golden brown, covering with aluminum foil for the last 15 minutes of the baking time. (Do not underbake.) Immediately invert onto serving platter. Serve warm.
Arrange dough balls so they are loosely packed layers. As the dough rises, the small holes or gaps will be filled in.
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