These sweet sticky buns are easy to prepare and make breakfast or brunch special.
2 loaves frozen bread dough, thawed
1 stick butter
1 lg. box coconut cream pudding (not instant)
2 tsp. cinnamon
2 Tbsp. milk
1 c brown sugar
1 c pecans, chopped
Preheat oven to 350 degrees. Break the bread dough into golf ball sized pieces and place in a single layer in a greased 9″ x 13″ pan. Melt the butter in a saucepan and add the cinnamon, milk, brown sugar, pecans, and pudding mix. Stir and cook slightly. Pour this pecan mixture over the bread pieces. Let rise until doubled in size (about 30 minutes). Bake at 350 degrees for approximately 30 minutes. Turn the warm rolls over onto a serving platter and allow the topping to drizzle over the rolls. Serve warm.
Keep your fork