This is a really good dessert bread. We just eat it as a pull-apart.
24 frozen dinner rolls, frozen but still cold
1/2 box butterscotch pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar, packed
1/2 cup butter or margarine
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan with non-stick spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar & butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with plastic wrap sprayed with non-stick spray. Let rise until double in size, or even with the top of the bundt pan. Carefully remove wrap. Bake at 350F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
