1 pkg. Rhodes or Bridgeford frozen rolls
1 pkg. reg. (not instant) butterscotch pudding
1/2 c. brown sugar
1/2 tsp. cinnamon
Pecans, optional

Put rolls in bottom of Bundt pan. Sprinkle dry pudding mix on top of rolls. Top with brown sugar and cinnamon. Add nuts. Let rise overnight.

In morning, melt 1 stick of butter and pour over rolls. Bake at 350 degrees for 25-30 minutes.