3/4 c. pecans, broken into large pieces
2 (15-oz.) pkg. frozen white dinner-roll dough (18 to 24 dough balls, total)
1 pkg. (4-serving size) instant butterscotch pudding mix
1 c. firmly packed brown sugar
1/2 c. butter
1/2 tsp. ground cinnamon

Generously grease a 10-inch fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans; sprinkle pudding mix over dough balls. In a small saucepan cook and stir the brown sugar, butter, and cinnamon until butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours. Uncover and bake in a 350° oven about 30 minutes or till top is golden brown. Immediately invert coffee cake onto a serving platter. Let stand about 15 minutes to cool slightly before serving. Makes 12 servings.