1 pkg. frozen cloverleaf roll
1 pkg. vanilla pudding mix (NOT instant)
1/2 c. brown sugar
1/2 c. pecans, chopped
1 stick butter, melted

Separate frozen roll dough into pieces. (Each cloverleaf roll makes 3 pieces.) Other rolls will work but with larger pieces of dough, use only 20; (more will probably be too much for Bundt pan). Combine dry pudding mix with brown sugar and pecans. Melt butter.

Place pieces of frozen roll dough in a well-buttered Bundt pan. (Do not use angel food pan; butter leaks out. Pour melted butter over frozen dough and sprinkle with pudding mixture. Leave overnight. Dough rises beautifully by morning. Bake at 350 degrees for 30 minutes. Invert on a serving plate.