1 bag frozen yeast rolls
1/4 cup brown sugar, packed
2 teaspoons cinnamon
1 small box vanilla pudding mix (not instant)
1/2 cup chopped pecans
1 stick butter, melted
1 cup confectioner's sugar*
milk

Grease a bundt pan and place the rolls in it. Mix together brown sugar, cinnamon, pudding mix and nuts. Sprinkle the dry mixture over rolls. Pour melted butter over all. let rise overnight, covered with a paper towel. Bake in a preheated 325 degree oven for about 25 minutes or until brown. Remove from oven.

Combine confectioner's sugar and enough milk to make a glaze and pour half over the rolls in pan. Let sit for 10 minutes and turn out onto a plate. Pour with remaining glaze.

Yield: Makes 12 servings

*TIP: The original recipe calls for 2 cups confectioner's sugar and 1/4 cup milk for the glaze, but I found this too sweet for our taste. Modify it to the way you like it. :-)