1 pkg. frozen rolls (dough balls)
1 tsp. cinnamon
1/2 c. brown sugar
1 pkg. plain butterscotch pudding (not instant)
1 stick of butter
1/2 can diced pineapple, drained
1/2 c. jar maraschino cherries, drained and cut in half
1/2 c. chopped pecans

Make a mixture of cinnamon, brown sugar, and dry pudding. Melt butter and then add to sugar mixture. Roll the dough balls in butter and sugar mixture. Sprinkle the pineapple, cherries, and pecans evenly in bottom of greased bundt pan. Place the rolled dough balls in the bundt pan. Pour any excess butter and sugar mixture over the top. Cover and let raise overnight in a warm place. (Does not have to be put in oven, it can sit on your counter overnight.)

Bake at 350 degrees for 40 minutes. Remove from oven and let stand for 10 minutes. Remove from bundt pan and keep upside down so all the mixture runs down through the rolls. It tastes just like bubble bread.