18 frozen Rhode's bread rolls
3.5 oz. butterscotch pudding (not instant)
1/4 c butter
1/2 c. brown sugar
1/2 c. pecans

Grease Bundt pan. Put in frozen rolls. Sprinkle dry pudding over rolls. Cut butter and brown sugar together until crumbly. Sprinkle over rolls. Add nuts; let set overnight on counter 8-10 hours. Bake 1/2 hour (30 minutes) at 350 degrees next morning. Let sit in pan 2 minutes before inverting on plate.