My roommate Brandi use to make these all the time and they are supper yummy!
1 pkg frozen Rhodes rolls (about 20-24)
1 sm butterscotch pudding (not instant)
1 cube butter
¾ c packed brown sugar
½ c chopped pecans
Butter a bundt pan and sprinkle with half of the nuts on bottom and sides. Separate frozen rolls and arrange in pan. Sprinkle dry pudding mix over the rolls. Melt butter and mix with brown sugar and then pour over rolls and pudding. Sprinkle the remaining nuts over all. Let rise overnight if using for a sweet breakfast or all day if you’re using as a dessert. Preheat oven to 350 and bake for 30 mins or until hallow sounding. Don’t allow the top to burn. Remove form oven and immediately invert onto a serving plate. Pour remaining syrup in pan over the top. You are supposed to just pull them apart to eat, not slice.
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