Breakfast Cinnamon Rolls

2 loaves frozen sweet dough, thawed

1 stick butter

1 small box butterscotch pudding (regular, not instant)

1 c. brown sugar

1 T. cinnamon

2 T. half and half

Melt the butter in a saucepan over medium heat. Add the dry pudding mix and stir.  Add the sugar, cinnamon and half-and-half.  

Break the bread dough into pieces,  Put half the bread dough in a greased Bundt pan.  Pour half the sugar mixture over the dough.  Repeat with the remaining dough and sugar mixture.  Cover with plastic wrap and put in the refrigerator overnight.

Place the Bundt pan on a cookie sheet to catch any drips.  Place on a rack in the lower third of the oven. Bake at 350 degrees for 30 - 35 minutes.  Invert onto a plate and serve warm.