3/4 c. chopped pecans
1 pkg. of 24 frozen yeast roll dough, unbaked
1 sm. pkg. butterscotch pudding and pie filling mix (not instant)
1/2 c. butter
3/4 c. light brown sugar
1 tsp. cinnamon

Grease a 12 cup bundt pan or spray with no stick vegetable spray. Spread frozen pecans on bottom of pan. Place frozen rolls as evenly as possible in pan. Sprinkle with dry pudding mix. In a small saucepan on medium heat, melt and stir together butter, brown sugar, and cinnamon. Pour over rolls. Cover with waxed paper and towel and let stand in cool, draft free place overnight. Do not, refrigerate. next morning, after rolls have raised, bake in 350 degree oven for 30 minutes.