Caramel Rolls

• 1 dough recipe
• ½ cup butter, melted
• 1 cup packed brown sugar
• 1 (6-ounce) package vanilla pudding mix (not instant)
• 3 tablespoons milk
• ½ cup chopped nuts
• ½ teaspoon ground cinnamon
• ¼ cup sugar (mix with cinnamon)

After dough has completed the first rise, turn dough out onto floured board or counter and divide into three equal portions. Coat a 9-by-13-inch pan or large Bundt pan with nonstick cooking spray. Tear one portion of dough into small pieces and drop randomly in bottom of pan. Combine melted butter, brown sugar, pudding mix, milk, nuts and cinnamon in a small bowl. Stir until well blended. Pour 2/3 of this mixture over the dough pieces in pan. Tear second portion of dough into pan to fill in empty spots. Pour remaining sauce over dough pieces; sprinkle with cinnamon-sugar. (Use remaining portion of dough to make dinner rolls) Cover with plastic wrap and allow to rise in warm place until doubled in size, 45 minutes to 1 hour. Bake at 375 degrees for 30 minutes. Allow to cool 10 minutes, then invert onto large platter. Serves 8 to 10.