1 pkg. Bridgford frozen rolls (24 rolls)
1 pkg. non-instant butterscotch pudding
1 stick butter
1/2 c. brown sugar
1 tbsp. cinnamon
1 c. pecans, chopped

Grease bundt pan and put 12 rolls in it, sprinkle with 1/3 pack pudding, 1/2 of the cinnamon, 1/2 of the butter, 1/2 of the brown sugar and 1/2 of the nuts. Layer the rest of the rolls and the rest of the ingredients as above. Cover with aluminum foil and let stand on counter overnight. In the morning, bake at 350 degrees for 35 minutes.