Pecan Coffee Cake - cooking recipe

Ingredients

3/4 c. chopped pecans
18 to 24 frozen yeast rolls
1 pkg. butterscotch pudding (not instant)
1 stick butter
1/2 c. brown sugar
3/4 Tbsp. cinnamon

Preparation

Grease a Bundt pan.
Spread pecans in bottom of pan.
Pile in frozen rolls.
Sprinkle rolls with pudding.
Melt butter, brown sugar and cinnamon together.
Pour mixture over rolls.
Set in cold oven overnight.
When raised (next morning), bake at 350\u00b0 for 30 minutes.