Better Butterscotch Rolls

In an ideal world, I'd either still be living a hop, skip and jump away from Albemarle Baking Co. and their dreamy pecan rolls or I'd have the time and energy to make these:http://www.elise.com/recipes/archives/001734cinnamon_sticky_buns.php

However, nothing can beat the ease of Butterscotch Rolls, the ones my mom made on special mornings when I was little with their cloyingly sweet pudding powder and frozen rolls. Maybe it's just nostalgia, but I still love them, even with my grown-up sensibilities. Here's my revised version with superior bun texture (I bake it in a long pan rather than the traditional bundt pan), more goo, and less artificial flavor. Yum. Better Butterscotch Rolls

18 Rhodes dinner rolls, frozen (white or wheat)

1 pkg. Cook and Serve Butterscotch Pudding Mix

1/2 cup light brown sugar

1/2 cup unsalted butter

4 Tbl. cream or milk

1 tsp. cinnamon

1/2 - 1 cup pecans, optional

Grease one 9x13 baking pan or two 8x8 baking pans (easier to flip out and I make one with nuts and one without); set aside. In a small saucepan over medium heat, bring all ingredients to a light boil for 3-5 minutes. Pour liquid evenly in to bottom of pan(s). Line frozen rolls in pan, 6 rows of 3 rolls each or 3 rows of 3 rolls each. Cover with clean kitchen towel and let rise overnight. Bake at 350* for about 17-18 minutes or until golden. (Wheat rolls take longer.) Turn out onto plate. Enjoy.