1/2 c. pecans, chopped
1 pkg. butterscotch pudding mix (not instant)
1/2 c. brown sugar
18 frozen bread dough rolls
1/2 c. butter

Sprinkle nuts in bottom of Bundt pan. Sprinkle dry pudding mix on nuts. Arrange roll dough around pan. Melt butter and brown sugar together and pour over dough. Let sit overnight (cover with wax paper). Bake at 350 degrees for 25 to 35 minutes in the morning. Invert onto plate, wait 5 minutes and remove pan.