2 pkg. frozen dinner rolls, unthawed
1/2 pkg. butterscotch pudding, not instant
1 stick butter
3/4 c. brown sugar
1 1/2 tsp. cinnamon
Pecans or walnuts

Night before: Generously grease Bundt pan. Cover bottom with pecans. Place 18-20 frozen rolls on top. Sprinkle with 1/2 package butterscotch pudding (not instant).

Melt together butter, brown sugar and cinnamon. Pour over rolls. Let stand uncovered, overnight.

In morning, bake at 350 degrees for 30 minutes. Bake for 15 minutes covered lightly with aluminum foil and 15 minutes uncovered, otherwise rolls brown too much. Note: You can use the whole box of pudding and the rolls will still taste great! Let stand 5 minutes. Remove from pan and serve.