1 stick butter
1 cup brown sugar
1 small box butterscotch pudding mix - not instant
2 Tbls. milk
1 cup chopped pecans or walnuts
2 one pound loaves frozen bread dough, thawed

Preheat oven to 325 Degrees F. Melt margarine or butter in saucepan. Add brown sugar, pudding mix, and milk. Stir till
smooth. Remove from heat. Grease a 9 X 13 inch pan. Cover bottom of pan with chopped nuts. Thaw bread dough and roll out so each loaf is 12" wide by about 8". Brush soft butter on dough. Sprinkle rolled dough with a mixture of cinnamon and sugar.
Roll-up and use dental floss to cut each roll into 6 rolls. Place rolls over nuts. Pour brown sugar mixture over dough. Cover loosely with foil, allowing room for the rolls to rise. Let stand 8 - 10 hours or overnight in refrigerator, or until doubled in size. Remove foil.  Bake for 35-40 minutes. Invert onto serving dish. Serve warm with butter.

*Rolling Dough - roll from center to outer edge, rolling back and forth does not do anything.

Makes 12 BIG Caramel Pecan Rolls