1/2 c. butter
1/2 c. brown sugar
1 tsp. cinnamon
1 pkg. instant butterscotch pudding
1 pkg. frozen yeast rolls
(Angel food cake pan uses 20 rolls)
(Bundt pan uses 14 rolls)

Place frozen rolls in well oiled pan. Sprinkle pudding over rolls. Melt butter, add brown sugar and cinnamon. Drizzle over all. Cover pan with waxed paper and let rise overnight.

Bake next morning and when done invert pan on plate immediately so rolls won't stick. Chopped pecans may be added to butter, sugar, cinnamon mixture. Bake 20-30 minutes at 350 degrees in a bundt or angel food cake pan.