24 frozen yeast rolls
1 pkg. instant butterscotch pudding
1 stick butter
3/4 c. brown sugar
3/4 tsp. cinnamon
3/4 c. chopped pecans

Arrange frozen rolls in bottom of well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Melt together butter and brown sugar. Add pecans. Pour over rolls and pudding. Cover tightly with foil. Leave overnight.

Bake 40 minutes at 350°F. Let stand about 20 minutes before turning out onto plate.