1 loaf frozen bread dough, thawed and cut into 12 pieces
1 (4-ounce) package butterscotch instant pudding
1/2 cup margarine (or butter)
3/4 cup brown sugar, packed
3/4 teaspoon ground cinnamon
1/2 cup chopped pecans
Butter a bundt pan and arrange rolls in bottom. Sprinkle pudding mix over.
Cook remaining ingredients over low heat until bubbly. Pour mixture over rolls. Cover tightly with foil wrap. Allow to rise overnight.
Bake next morning for 30 minutes at 350*F (175*C). Let stand for 5 minutes in pan. Invert onto serving plate and remove pan.
Makes 12 servings.