Monkey bread for cheaters

I don't mean the kind of cheating exposed by hidden cameras; mine is right out in the open, documented here for all to see and be shocked inspired by.

I grew up with this recipe, which came from my grandmother, I think. It's certainly post-war (WWII), given the ingredients. We called it caramel gooey buns, but I've since learned it's called monkey bread.

I was a little shocked when I learned that people make it from scratch. I wasn't the least bit tempted to try that, when I already have the easiest recipe in the world for it.
Yes, here's what goes into my monkey bread: 18 frozen Rhodes frozen white dinner rolls, half a package of butterscotch pudding powder (the cook 'n' serve variety), 3/4 cup brown sugar, a stick of butter and some chopped pecans.

Spray a bundt pan with Pam and put the pecans in the bottom.	Put in the frozen dinner rolls.
Sprinkle the pudding powder over the rolls. Then melt the butter, mix the sugar into it and pour that over the top.

Let it sit uncovered overnight (I stash it in the microwave to keep nosy dogs at bay). The next day, it will have risen above the top of the pan (below left).Bake it at 350 for 25 to 30 minutes, until the top is golden brown (above right). It still won't look like much. Leave it sit in the pan for at least five minutes to set up a little (or it will just fall apart on the plate). I inverted this panful onto a platter and let it sit that way for a few minutes before removing the pan.

Ta-da!
Five minutes of actual work, and let me tell you, the cow-orkers orked this in about five minutes. Including one member of senior management caught dragging his finger through the goo on the platter after he ate the last piece.

So, five minutes gets you this yumminess, as opposed to the hour it took me to make the caramel pecan rolls (I know, I'm slow, but still). You get 18 evenly sized pieces that are easily pulled off and enjoyed, especially warm from the oven.

Especially by senior managers.