Caramel Breakfast Rolls

BlueSmoke

Here's the recipe for the caramel breakfast rolls we made.[p]Caramel Breakfast Rolls
From Beth Braden, via Diana Beyer[p]2 1-pound loaves, frozen bread dough (thawed)
1 cup brown sugar, packed
1 5.5-ounce package vanilla pudding & pie filling mix (not “instant”)
½ cup butter, melted
¼ cup half & half
½ cup pecans, chopped coarse[p]Grease a 9 x 13” pan.[p]Combine and mix brown sugar, pudding mix, butter and half & half. [p]Cut one loaf of dough into small pieces; distribute evenly over bottom of the greased pan. Drizzle half the sugar and pudding mixture over the top; sprinkle with half the pecans.[p]Cut second loaf into small pieces; repeat as above using the remainder of the sugar and pudding mixture and the pecans.[p]Cover and refrigerate several hours, or overnight.[p]Bake uncovered at 325 degrees for 50 minutes. While still warm, invert pan onto a cookie sheet or serving platter.[p]