Raisins
Pecans
1 bag frozen roll dough
1 sm. box butterscotch pudding (not instant)
3/4 tsp. cinnamon
3/4 c. dark brown sugar
1 stick butter, melted

The night before: Butter a 9x13 pan or Turks head pan. Spread the raisins and nuts in the bottom. Arrange the frozen rolls on top of the raisin/nut mixture. Sprinkle with cinnamon, pudding mix and brown sugar. Pour butter over all. Cover with foil and let rise overnight.

The next morning: Bake at 350 degrees for 30 minutes. Turn out on tray while hot.