24 frozen bread rolls (this dough is found in your grocer’s frozen food section – I use the Parker House roll type)
1 sm. pkg. butterscotch pudding (not instant)
1 stick butter
3/4 c. brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans
The night before: Spray Bundt pan or tube pan with non-stick cooking spray. Arrange frozen rolls in pan. Sprinkle dry pudding mix evenly over rolls.
In small saucepan, melt butter, add brown sugar and cinnamon. Cook until bubbly. Stir in pecans and pour evenly over rolls. Cover tightly with foil and leave on counter overnight.
In the morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.
Please note: If you have unbroken pecans, lay some (upside down) in the pan before adding the rolls. This will make your bread ring look very nice when inverted.