Ooey Gooeys (Cinnamon Rolls)

Grease (with additional butter) a bundt pan, and sprinkle the chopped pecans all along the bottom. Then sprinkle half of the cinnamon over the pecans.

Cut the dough into 16 pieces (I cut it in half, and then each half again, and again, until there are 16). Roll each piece into little balls, and place in a ring on top of the nuts and the cinnamon.

On low heat (or in the microwave), melt the butter in a small bowl or pan. Add the brown sugar and stir until dissolved. Set aside.

Open the box of pudding, and sprinkle the dry mix all over the top and sides of the dough. Next sprinkle the remainder of the cinnamon. Lastly, pour the butter and brown sugar mix over the whole thing. If making the night before, cover with plastic wrap and keep in the fridge overnight. Pull out the pan 20 minutes before putting it in the oven.

Bake at 350 degrees for 25-30 minutes or until the dough is cooked through. Let sit for 2-3 minutes, then pull each “ball” out and place onto a platter (you may need a knife to cut and separate them). The bundt pan will have ooey gooey liquid on the bottom. Spoon this out with a spatula, and drizzle heavily over all of the rolls before serving.