1 pkg. (12) frozen Rhodes yeast rolls
1 c. pecan halves
1 pkg. butterscotch pudding (not instant)
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. melted butter

Grease large bundt or angel food cake pan. Sprinkle nuts on bottom. Place all of above in order given over nuts and place frozen rolls on top. Let stand overnight in oven. Next morning bake at 350 degrees, uncovered for 25 to 30 minutes.