Mary Anne's Butterscotch Pecan Pull-Aparts

      With the holidays just around the corner, these breakfast rolls will be ideal for your family breakfasts, brunches, or as a snack while watching the big game.

      2 (1 pound each) frozen bread dough, thawed completely

      1/2 cup sugar

      1 Tablespoon cinnamon

      Dash freshly grated nutmeg

      3/4-1 cup finely chopped toasted pecans or walnuts

      3/4 cup butter, melted

      1 package (3.5/8 ounces) butterscotch pudding/pie filling, NOT INSTANT

      1/2 cup light brown sugar, packed firmly

      • Grease a 12-cup Bundt pan with non-vegetable spray (Pam) or butter. Cut each thawed loaf into 8 pieces. Combine sugar, cinnamon, nutmeg and pecans into a bowl. Dip each slice of dough into melted butter, and then coat each side with sugar mixture. Stand slices upright into prepared pan. Sprinkle any remaining sugar mixture over rolls. Then sprinkle with dry butterscotch pudding mix. Stir brown sugar with any remaining butter and pour over rolls.
      • Cover tightly with plastic wrap and refrigerate overnight (or at least 4 hours). Remove rolls from
        refrigerator. Remove plastic wrap and let stand at room temperature for 15 minutes. Place in a
        preheated 325 degree F. oven and bake for approximately 35 - 40 minutes. Invert onto serving
        plate and remove pan. Serve warm.

      Serves 8-10.