Sticky Buns

• 18-20 frozen Rhodes rolls
• 1 package cook and serve butterscotch pudding
• 3/4 cup brown sugar
• 3/4 t cinnamon
• 1/2 cup butter
• 1/4-1/3 cup evaporated milk

Combine the pudding, brown sugar, cinnamon and butter in a sauce pan. Cook over low until melted. Add evaporated milk. Add pecans if desired.

In a super greased bundt pan, layer the rolls and sauce. Cover with plastic wrap and refrigerate 8+ hours. Remove from fridge and let sit for 30-40 minutes. Bake at 375*F for 25 minutes.