1/4 c. butter
1/2 c. brown sugar
1/4 c. chopped pecans
1 pkg. frozen Rhodes dinner rolls
1/2 c. butter
1 c. sugar
1 tbsp. cinnamon
1 (3 5/8 oz.) box instant butterscotch pudding

Melt 1/4 cup butter and brown sugar. Put in the bottom of a bundt pan and sprinkle with nuts. Melt 1/2 cup butter, sugar and cinnamon. Coat frozen rolls with this mixture. Arrange rolls in pan. Sprinkle with instant pudding. Cover with damp cloth and let rise overnight. Bake at 325 degrees for 30 minutes. Let cool 10 to 15 minutes and turn out.