1 cup chopped pecans (I usually make it without nuts)
24 frozen dinner rolls
1 package butterscotch pudding mix (Cook and Serve, not instant)
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup brown sugar
Grease a Bundt pan or other fluted cake pan. (If you don't have one you can also use a 9x13 pan and just not layer it.) Sprinkle in half of the nuts. Separate frozen rolls and arrange half over the nuts. Sprinkle half the pudding mix and cinnamon on top. Repeat layers.
Bring butter and brown sugar to boil, pour over rolls. Place in refrigerator overnight. One hour before baking place rolls on counter top. Cover and allow to stand at room temperature one hour. Bake at 350 degrees for 30 minutes. Turn out on serving plate immediately.
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