24 frozen Parkerhouse rolls
1 (3 3/4 oz.) pkg. butterscotch pudding mix (do not use instant)
1/2 c. butter
3/4 c. brown sugar
1 tsp. cinnamon
2 tsp. lemon juice
1 c. pecans, chopped

Butter a large Bundt pan or 10 inch tube pan. Arrange rolls in pan, sprinkle dry pudding mix over rolls as you add them to the pan. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and allow to stand on counter top overnight. Next morning, bake at 350 degrees for 30 minutes. Let stand 5 minutes, then invert carefully onto a large platter.