Incredients - 1 pkg. frozen Parkerhouse Rolls - 1 box COOK & SERVE Butterscotch Pudding (not instant) - 1 Tbsp. Cinnamon - 1 stick Butter - 3/4 c. Brown Sugar - Pecan Pieces (optional) Night Before: - Spray Bundt Pan with oil - If you are adding the pecan pieces, sprinkle a layer in the bottom of the pan first - Arrange Parkerhouse Rolls evenly in the bottom of the pan - Pour the Butterscotch Pudding and Cinnamon evenly over the rolls (it will seep in between as the rolls rise) - Cover the pan with saran wrap and a dish towel - Let rise overnight Morning of: - Preheat oven to 350 - Uncover (dough should be even with or over the top of the pan) - Puncture dough balls to let some of the air out - Microwave the butter and brown sugar until melted and stir together (about 20-30 seconds) - Pour over the rolls - Bake for 30 minutes - Turn out on a plate while still warm

Once upon a time....?Twas early Sunday morning, the day after Drinko. The only two to arise were quietly cleaning up from the night before. The soft clinking of bottles and whispered laughter could be heard. The smell of fresh Panhorns wafted through the air.