1 c. pecans, chopped
1 pkg. frozen Parker House rolls
1 (3 3/4 oz.) pkg. regular butterscotch pudding mix (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
6 tbsp. melted butter

Grease a bundt pan; then sprinkle with chopped nuts on bottom of pan. Arrange frozen rolls evenly over the nuts. Sprinkle dry pudding over the rolls.

In a small bowl, melt butter, sugar and cinnamon. Pour over rolls. Place in cold oven to remain overnight. In morning, remove rolls from the oven; the preheat oven 350 degrees. Return rolls to oven and bake for 25 to 30 minutes. Cool 15 minutes. Turn out on plate. Serves 10 to 12.