Monkey Bread

20-22 frozen Rhodes white dinner rolls (do not use Texas white dinner rolls)
1- 1/2 cup chopped pecans
Butter to grease the pan

2 small packages Cook and Serve butterscotch pudding and pie filling (do not use instant pudding)

1/4 cup packed brown sugar
1 teaspoons ground cinnamon

1/4 cup butter, melted

Sprinkle the pecans in a buttered Bundt cake pan.

Make one layer of dinner rolls. They do not have to touch each other. Then, on top of that layer, put another layer of rolls.

Sprinkle the pudding over the rolls. Then, sprinkle the cinnamon-sugar mixture over the pudding. Finally, drizzle with the melted butter.

Cover the pan with an oiled plastic film. Leave in the kitchen counter overnight. Do not place in the fridge.
The next day, remove the plastic film. Bake in a preheated 350 F for 28-35 minutes. If the top browns so quickly, cover with aluminum foil. Insert a toothpick to check for doneness.

Once it is ready, invert into a platter leaving the baking pan upside-down to let the syrup and pecans drizzle over the bread. Remove the baking pan; use a spatula to get some of the syrup and pecans stuck on the bottom of pan.