Coffee Cake - cooking recipe

Ingredients

14 frozen rolls
1 stick butter or margarine
3/4 c. firmly packed brown sugar
3/4 tsp. cinnamon
1/2 pkg. butterscotch pudding (not instant)

Preparation

Heavily grease a Bundt or angel cake pan with Crisco or shortening.
Roll cake pan with chopped pecans until sides and bottom are coated.
Place frozen rolls along bottom.
Melt butter or margarine and add brown sugar, cinnamon and butterscotch pudding.
Pour over rolls.
Cover with towel and allow to sit overnight.
Bake at 350\u00b0 for 15 to 20 minutes.
Allow to cool 5 to 10 minutes before dumping on plate.