Gather

• Bundt cake pan
• nonstick cooking spray
• 24 frozen dinner rolls
• 3-ounce package butterscotch cook-and-serve pudding (not instant)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup butter
• bright-colored candies for jewel decorations (hard or gummy type)

Go

1. Spray Bundt pan with cooking spray.
2. Arrange frozen rolls in Bundt pan. Put 8 rolls in the bottom layer and 16 on the top. There will be gaps between the rolls.
3. Sprinkle dry pudding mix over the rolls.
4. In a small bowl, combine sugars and cinnamon. Sprinkle mixture over rolls.
5. Sprinkle on nuts if desired.
6. Melt butter and spoon it evenly over rolls.
7. Place pan of rolls in a cold oven. Leave overnight to rise.
8. In the morning, place oven rack near the bottom of the oven. Put a cookie sheet underneath the rolls to catch any caramel mixture that runs over.
9. 9. Bake at 350° F for 35 minutes. If rolls become too brown, cover them with aluminum foil for the last 10 to 15 minutes.
10. 10. Remove carefully and cool on wire rack for 5 minutes.
11. 11. With a parent’s help, place serving plate on top of Bundt pan and turn over. Leave pan upside down for 2 minutes so caramel runs down onto the rolls.
12. 12. Remove pan. If desired, add colorful candies around the outside edge to look like jewels. 

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