1 (4-serving size) pkg. butterscotch pudding mix (not instant)
1/2 c. brown sugar
1 stick butter, melted
1/2 pkg. Rhodes frozen dinner rolls (about 18)
1/2 c. chopped pecans

Combine pudding mix, brown sugar and pecans. Generously grease one-piece angel cake pan with additional butter. Separate frozen balls of dough and place them in the pan. Pour the 1/2 cup melted butter over dough. Sprinkle with pudding mixture. Cover and set aside to rise overnight. In the morning, preheat oven to 350°F.

Bake for 35 to 45 minutes. Invert onto serving plate. Serve warm, pulling dough apart to serve.

Yield 10 to 12 servings.

Coconut may be added to pecan mixture.