18 frozen dinner rolls, 1 small box of butterscotch pudding (cook type), 1/2 cup pecan bits, 1 cube butter, 1 teaspoon cinnamon, 1/2 cup brown sugar.
Grease inside of a bunt cake pan with butter. Arrange pecan bits in bottom of the pan. Lay rolls on top of layer of nuts. Sprinkle pudding powder over rolls. Melt butter, add cinnamon and brown sugar. Pour over rolls and let rise overnight, uncovered.
Bake at 350* for 25 minutes. Remove from pan immediately. (Use a large plate or platter as it will be runny at first but will get firm.)