Butterscotch Coffee Cake - cooking recipe

Ingredients

3/4 c. pecans
3/4 c. brown sugar
1 tsp. cinnamon
1 (3 oz.) box butterscotch pudding
1 pkg. frozen yeast rolls (24)
1 stick butter

Preparation

Grease Bundt pan.
Spread nuts on bottom.
Place dry pudding mix.
Melt butter, add sugar and cinnamon and pour over rolls. Cover with towel and leave overnight.
Do not refrigerate.
Bake at 350\u00b0 for 30 minutes.
Invert onto plate and pinch off or slice.