1 (24 count) pkg. frozen rolls (Rich's at Giant)
1/2 to 1 c. pecans
1 pkg. regular (not instant) butterscotch pudding mix
1/2 c. brown sugar, firmly packed
1/2 c. butter
Cinnamon to taste

NIGHT BEFORE: Grease 9x13 inch pan, can use Pam. Sprinkle nuts over bottom of pan. Place rolls on top of nuts, leave spaces so they will rise. Sprinkle dry pudding over rolls. Sprinkle cinnamon over all, to taste. Heat brown sugar and butter in saucepan. Stir to melt and blend. Drizzle mixture over rolls. Cover pan with foil, leave out overnight. DO NOT REFRIGERATE.

NEXT MORNING: Bake uncovered at 350 degrees for 15-20 minutes. Turn out.