24 count pkg. frozen dinner rolls
1/2 c. butter
3/4 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped pecans
1 sm. box butterscotch pudding (not instant)

Spray a bundt pan with Pam. Sprinkle nuts on bottom. Arrange frozen rolls next in pan. Sprinkle box of dry pudding on top. Melt butter in saucepan on medium heat. Add brown sugar and cinnamon and cook until bubbly. Pour over rolls. Cover lightly with foil and let stand overnight at room temperature or make and let rise about 8 hours. (If not raised to the foil, put in warm oven a little bit to rise more.) Take foil off. Bake for 30 minutes at 350 degrees. Let stand 5 minutes, then invert on plate.