24 round frozen dinner rolls
3/4 c. brown sugar
1/2 pkg. butterscotch pudding (not instant)
1/2 c. white sugar
1 tsp. cinnamon
1/2 c. pecan pieces
1 stick butter

Grease and flour bundt pan. Melt butter and cool. Mix brown sugar and butterscotch pudding together.

In separate bowl, mix white sugar and cinnamon. Dip each frozen roll in butter and roll in cinnamon-sugar mixture and place in pan. Sprinkle pudding mixture over rolls, as well as remaining cinnamon-sugar mix and butter. Sprinkle with nuts. Let stand overnight at room temperature.

In the morning, bake at 350 degrees for 25 minutes. Invert on plate and let topping run over coffee cake.