• 1 bag frozen yeast rolls
  • 1 jar Green Valley Ranch Agave Carmel Sauce
  • ½ cup Splenda or Regular Brown Sugar
  • ½ cup Chopped Pecans


  1. 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
  2.  Place clean, damp dish towel over Bunt pan and let sit for 8 to 10 hours. The rolls will double in size.
  3.  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.

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