Butter for greasing pan
1/2 c. chopped pecans
Cinnamon
1 pkg. frozen Parker House Rolls, not thawed
6 tbsp. butter
3/4 c. brown sugar
1 8-oz. pkg. reg. butterscotch pudding mix

Night before: Grease bundt pan with butter. Sprinkle pecans on bottom. Generously sprinkle cinnamon all around pan and on bottom. Place frozen rolls in two rows (side by side). Melt butter; add sugar and pudding mix. Mix well and pour over rolls, coating all rolls well. Cover with aluminum foil and set out at room temperature.