1 box Cook and Serve butterscotch pudding (3.5 oz.)
3/4 c. brown sugar
1 c. broken pecans
1 stick butter
1 bag frozen rolls (25 oz)

Grease bundt pan. Mix dry ingredients and put 1/2 into bundt pan. Add rolls and then add the remaining mix. Melt butter and pour over top. Place in fridge uncovered over night.

Bake at 350°F for 25-30 minutes.