Butterscotch Pecan Coffee Cake - cooking recipe

Ingredients

3/4 c. chopped pecans
1 (3 oz.) pkg. butterscotch pudding (not instant)
1/2 c. butter or margarine
3/4 c. brown sugar
1 tsp. cinnamon
1 pkg. (24) frozen yeast roll dough, unbaked

Preparation

Grease 12 cup Bundt pan.
Spread pecans on bottom of pan. Place frozen rolls as evenly as possible in pan.
Sprinkle with dry pudding mix.
In a saucepan on medium heat, melt and stir together butter, brown sugar and cinnamon.
Pour this mixture over rolls. Cover with towel and let stand in cool, draft-free place overnight. Do not refrigerate.
Next morning after rolls have risen, bake in preheated 350\u00b0 oven for 30 minutes.