24 each frozen dough rolls
1/2 c. chopped pecans
1 pkg. reg. butterscotch pudding
1/2 c. brown sugar
1/2 c. melted butter

The night before: Spray bundt pan with PAM. Sprinkle 1/2 of the pecans in pan. Arrange 12 of the frozen dough rolls in pan. Mix pudding mix and brown sugar together. Sprinkle with 1/2 of pudding mix mixture. Repeat with all ingredients. Pour melted butter over all. (When I make this I double the following ingredients: nuts, sugar and butter.) Set in cold oven overnight.

In morning, bake at 325 degrees for 35 minutes or longer. Cover with foil when getting brown or it will brown too fast (put foil on oven floor too, in case of spills). Remove from pan by inverting after 5 minutes or it will stick.

DIRECTIONS DIFFER FOR GAS OVENS: Use only 12 rolls and 1/2 cup ingredients instead of doubling.