1 bag 24 frozen dinner rolls
1 box (3 3/4 oz.) butterscotch pudding, not instant
1/2 c. butter
3/4 tsp. cinnamon
3/4 c. brown sugar
1/2 c. chopped pecans

Arrange rolls in greased fluted pan. Sprinkle dry pudding mix over rolls. Cook remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil. Let stand overnight on counter top. Next morning, bake at 350°F for 30 minutes.