Pecan-Butterscotch Coffee Cake - cooking recipe

Ingredients

2 (15 oz.) pkg. white dinner roll dough
1/2 c. chopped pecans
1/2 c. margarine
1/2 c. brown sugar
1 (3 1/2 oz.) pkg. butterscotch pudding (regular, not instant)
1 tsp. cinnamon

Preparation

The night before, partially defrost dough.
Place nuts evenly in bottom of greased Bundt pan.
Place rolls on top of nuts. Sprinkle dry pudding mix over rolls, mixed with cinnamon.
Combine margarine and brown sugar and heat to a simmer.
Pour over dough. Let rise overnight.
Bake in preheated oven at 375\u00b0
for 30 minutes.
Turn upside down on serving dish.
Let cool.