Special thanks to: SR, Bristol, VA Servings: 12 Directions: Ingredients : Pkg. of frozen roll dough, (use 12 portions) 2 cups chopped Surratt Farms pecans 1 snall package of COOK-type vanilla pudding mix 1/2 c. brown sugar, firmly packed 1 1/2 TBS. ground cinnamon 1 stick butter, melted In a bowl, combine the dry pudding mix with brown sugar and cinnamon. Mix to combine. Set aside. In greased baking pan, sprinkle the chopped pecans to cover the bottom of the baking pan. Lay the individual balls of frozen roll dough, spaced evenly, over the chopped nuts. There should be some space between the dough balls. Sprinkle the dry pudding mixture over the frozen dough, making sure to get between all of the spaces. Take the melted butter and drizzle evenly over the entire pan. Cover with foil or plastic wrap and place in a spot that is not too warm, and where there are no cold drafts. Leave this overnight for the dough balls to rise. The next morning, uncover the pan. You will see that the dough has risen and completely filled in the pan! Bake at 400 deg. F until the tops of the rolls are golden. Do not let bottom of pan burn, watch carefully. Take rolls from the oven, and immediately turn the pan over and onto a prepared surface (foil or a heat-resistant tray). The nuts and dry mixture will have formed a delicious sticky glaze and will pour down over the rolls. Serve immediately, although, that one will be taken care of, as soon as the smell of these rolls gets out! Special Notes: These are PERFECT for holidays, as you can prepare this the night before, and simply bake the next morning. In addition, you get the house filled with the aroma of the warm, sticky cinnamon buns!