1 bag frozen roll dough
1 pkg. instant butterscotch pudding
3/4 c. butter (1 1/2 sticks)
3/4 c. brown sugar, packed
1 tsp. cinnamon
1 c. chopped pecans

Butter 9 x 13 inch pan. Sprinkle pecans evenly in pan. Place frozen rolls in pan (4 across, 6 lengthwise) on top of nuts. Sprinkle pudding mix over each roll until all is used.

Soften/melt butter, add brown sugar and cinnamon; mix well. Spoon mixture evenly over rolls. Set aside uncovered, overnight (8 to 10 hours). Bake at 350 degrees for 25 minutes or until brown. Invert pan quickly onto cookie sheet. Makes 2 dozen rolls.