2 c. pecan halves (or pieces)
3/4 c. brown sugar
1 cube butter
1 pkg. butterscotch pudding, not instant
1 pkg. (36 count) dinner rolls
2 tsp. cinnamon
2 tbsp. water

Grease a 9 x 13 inch pan heavily with butter. Sprinkle the nuts evenly over bottom. Place the rolls evenly on top of the pecans. Melt the brown sugar, cinnamon, butter and water in pan on stove. Don't boil. Spoon melted syrup over the top of the rolls. Sprinkle the dry pudding mix over the rolls. PREPARE ALL THIS THE NIGHT BEFORE. Cover with foil and place in a cold oven overnight. The next morning, remove from oven and remove foil. Bake at 325 degrees for 45 minutes (300 degrees if using a glass Pyrex pan). Let cool 5 to 10 minutes. Then turn onto tray, or large platter and scoop extra syrup and drizzle over.