1 package (3 l/2 oz) butterscotch pudding mix (not instant)
3/4 C. firmly packed brown sugar
l/4 C. white sugar
1 tsp cinnamon
l/2 C chopped pecans
l/2 package (48oz) frozen dinner rolls
l/2 C. (l stick) butter melted

In a small mixing bowl, stir together the pudding mix, sugars, cinnamon and nuts. Coat an angel food cake or bundt pan with nonstick cooking spray. Place the frozen folls in the bottom of the pan, touching one another (some will be slightly on top). Sprinkle with pudding and sugar mix. Drizzle melted butter overtop. Cover with waxed paper let it on the counter to rise overnight.

Next day preheat the over to 350. Bake rolls for 30 min or until brown on top. Invert rolls to a platter allowing the caramel mixture to run down over the rolls.
Serves 8