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1 bag frozen yeast rolls
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1 jar Green Valley Ranch Agave Carmel Sauce
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½ cup Splenda or Regular Brown Sugar
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½ cup Chopped Pecans
- Lightly spray Bunt pan with non-stick spray. Place yeast rolls in pan, sprinkle with brown sugar and pecans, then drizzle all of the Agave Carmel Sauce over the rolls
- Place clean, damp dish towel over Bunt pan and let sit for 8 to 10 hours. The rolls will double in size.
- Preheat Oven to 350 degrees, bake for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto serving platter to remove. Serve by pulling apart chunks with forks.
