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1
At least 8 hours prior to preparation, move the bread dough to the refrigerator to thaw.
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2
The dough must be fully pliable at the time of preparation.
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3
Cut the butter into eight tablespoons-size pieces and melt in a medium saucepan over low heat.
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4
After half the butter has melted, stir to speed the process.
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5
As soon as the butter is completely melted, stir in the brown sugar, cinnamon, pudding mix and milk.
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6
Continue stirring until the mixture becomes smooth and uniform in color, adding more milk if necessary then remove from heat.
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7
Layer a 9x13 baking pan with aluminum foil.
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8
If using pecans, sprinkle them evenly on top of the foil.
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9
Tear one loaf of the bread dough into 12 equally-sized pieces.
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10
Gently roll each piece until its about the size of a golf ball.
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11
Evenly-space the balls of dough in rows the foil-lined pan.
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12
Pour the caramel mixture evenly over the dough balls.
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13
As you did previously, tear the second loaf of bread into 12 pieces, roll into balls and gently press them on top of the 12 pieces already in the pan.
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14
Place the pan in a warm place and allow the dough to rise until it has approximately doubled in size.
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15
Meahwhile, heat the oven to 350 degrees.
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16
Place the pan in the oven and cook for 30 minutes.
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17
Remove from the oven and allow to cool for approximately 15 minutes.
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18
Cover the pan with foil then a dish towel for support and invert.
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19
Remove the pan and foil lining, now on top of the rolls, and serve warm.
