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

Grease and flour 9x13 cake pan. Place all pecans on bottom of cake pan. Set both packages of frozen dinner rolls on top of pecans. Sprinkle package of pudding over rolls.

Heat butter, cinnamon and brown sugar until bubbly. Pour on top of rolls. Cover with foil lightly and let sit overnight. Bake next morning at 350 degrees for 30 minutes. Let sit 5 minutes. Invert on large piece of foil.

Variation: Instead of frozen dinner rolls, I use 2 loaves of frozen raisin bread, thawed lightly and each loaf cut into 8 pieces.