1 pkg. of 12 frozen "Rhodes Yeast Rolls"
1 c. pecan halves
1 pkg. regular butterscotch pudding
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. butter, melted

Spray large Bundt pan with non-stick coating product. Put all of above in pan in order listed. Leave uncovered on counter overnight. Bake at 350 degrees for 25 to 30 minutes. Invert on large cookie sheet and serve warm.