1 pkg. frozen bread rolls
1 small pkg butterscotch flavored cook and serve pudding
1 1/2 stick butter
1 c. brown sugar
1 1/2 tsp. cinnamon
1 c. chopped pecans

Grease bundt pan. Place frozen bread rolls, 18 small squares into pan evenly. Shake 1 small dry pudding mix over bread. Melt butter and mix with brown sugar. Put mixture over bread. Shake cinnamon and pecans over rolls. Place towel over bundt pan and set it out overnight. In the morning, preheat oven, bake for 30 minutes in a 350° oven. Cool for 10 minutes; turn out onto serving dish and serve.