2 pkgs. plain frozen rolls
1 pkg butterscotch pudding (not instant)
1 tsp. vanilla
1/2-3/4 c. brown sugar
1/4-1/2 c. butter
1 tsp. water
1 sm. pkg. chopped pecans

Start the night before, rolls will need 8-10 hours to rise in well greased cake pan.

Grease cake pan, then spread pecans evenly on the bottom of cake pan. Then space evenly the frozen rolls on bottom of cake pans. Mix all remaining ingredients in small sauce pan and bring to boil on medium heat; dissolving sugar into butter and water. Pour over frozen rolls, then cover with plastic wrap for the night. In the morning, preheat oven to 350 degrees and bake for 1/2 hour.