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Submitted by: Laura Carter from Vinita, OK
Originally shared on the web 06/25/2012

2-3.4-oz. pkgs. instant butterscotch pudding mix
1 c. brown sugar, packed
1 c. chopped pecans
1/2 c. chilled butter
36 frozen rolls, divided

Combine dry pudding mixes, brown sugar and pecans in a bowl. Cut in butter; set aside. Arrange half the frozen rolls in a lightly greased Bundt® pan. Sprinkle half the pudding mixture over top. Repeat layering with remaining rolls and pudding mixture. Cover loosely; refrigerate overnight. Bake at 350 degrees for one hour. Invert onto a serving plate. Serves 10 to 12.