1 pkg. Bridgeford frozen rolls (white, 18)
1 1/2 pkg. chopped pecans
2/3 pkg. butterscotch pudding
1/2 c. butter
3/4 c. brown sugar
1 tsp. cinnamon

Butter Bundt pan. Thaw rolls for 5-10 minutes. Break apart and cut in half. Sprinkle 1/2 of the nuts in bottom of pan. Layer 1/2 of the rolls. Sprinkle 1/2 of the pudding. Repeat (nuts, rolls, pudding).

Melt butter, mix with brown sugar and cinnamon. Pour over top. Cover with saran wrap and let sit overnight (not in refrigerator). Bake at 350 degrees for 30 minutes and dump onto platter.