1 lb. loaf white frozen bread dough
1 (3 3/4 oz.) pkg. regular butterscotch pudding mix
1/2 c. brown sugar
1/2 c. chopped pecans
1 tsp. cinnamon
1/4 c. butter, melted

Thaw bread dough in refrigerator overnight or on counter for 3-4 hours.

Quarter loaf lengthwise. Then cut each strip into eights to make 32 small squares.

Combine dry ingredients (pudding, brown sugar, nuts, cinnamon) in bowl.

Roll each square in butter then in dry mixture. Place in greased bundt pan. Pour any remaining ingredients on top. Cover, let rise until nearly double (about 1 1/4 hours). Bake at 350 degrees for 20-25 minutes, no longer.

Let stand in pan 2 minutes; invert on serving dish. Serve warm.