1/2 c. pecans, chopped
1 pkg. frozen yeast rolls
1 pkg. butterscotch pudding, not instant
3/4 tsp. cinnamon
6 tbsp. butter
1/2 c. brown sugar

Grease bundt pan well. Sprinkle nuts on bottom. Arrange yeast rolls on top of nuts. Sprinkle with pudding. Melt butter and mix with cinnamon and brown sugar. Pour over rolls. Cover with a towel and let set in oven overnight. Bake next morning at 350 degrees for 30 minutes.