1/2 c. chopped pecans
1 pkg. frozen Rhodes rolls
1/2 c. melted butter
1/2 c. brown sugar
1 tsp. cinnamon
1 sm. pkg. butterscotch pudding (reg. not instant)

Grease 9 x 13 inch pan, sprinkle nuts on bottom. Drop 20 frozen rolls into pan and pour butter over rolls. Mix sugar, cinnamon and dry pudding mix and sprinkle over rolls. Let rise overnight. Bake next morning at 350 degrees for 20-25 minutes. Serves 8-10.