1 pkg. frozen bread rolls (Rich's)
1 (3 oz.) pkg. dry instant butterscotch pudding
6 tbsp. melted butter
1/2 c. brown sugar
3/4 tsp. cinnamon
Chopped pecans
Maraschino cherries

Start these about 10 PM the night before baking. DO NOT THAW ROLLS FIRST! Grease bundt pan. Sprinkle pecans and cherries (in amount desired) in bottom of pan. Place rolls over pecans. Pour dry pudding mix over rolls. Mix melted butter, sugar and cinnamon, pour over rolls. Let set overnight but don't refrigerate. (I put a piece of wax paper over them and set on top of refrigerator). Bake next morning at 350 degrees for about 25 to 30 minutes.