2 sm. pkgs. frozen bread dough
1 sm. pkg. instant butterscotch pudding
1 c. pecans, chopped
1 c. brown sugar
1/2 c. butter

Butter a bundt pan. Sprinkle nuts on bottom of pan. Stagger 1 1/2 packages frozen rolls in pan. Sprinkle dry pudding mix over rolls.

Melt sugar and butter together and pour over pudding mix. Cover and let raise overnight. Bake the next morning at 350 degrees, for 20-25 minutes. Flip pan onto serving plate while still warm. Pull apart with a fork to serve.