1 (25 oz.) (24 ct.) pkg. frozen clover-leaf rolls
1 c. brown sugar
1 reg. pkg. reg. cooked butterscotch pudding & pie filling
1/2 c. pecans, chopped
1/2 c. butter, melted
1 tsp. cinnamon

Layer frozen rolls in a Bundt pan. Mix brown sugar and pudding and pecans and sprinkle on rolls. Pour butter over top. Cover with a dish towel at room temperature. Bake at 350 degrees for 30 to 35 minutes. Let stand for 10 minutes after removing from oven. Invert on a large plate. Spoon any caramel mixture that runs on plate over top of rolls. Sprinkle cinnamon on rolls before baking. I usually let rise overnight.