This is another recipe found in my family cookbook. It was super fast and easy to make and most importantly...it was really good.
1 c chopped pecans
28 frozen Rhodes rolls
3 oz pkg regular butterscotch pudding mix (dry, do not use instant)
1/2 c butter
3/4 tsp cinnamon
3/4 c brown sugar
Place nuts in bottom of greased bundt pan. Add rolls. Sprinkle pudding over top. Melt together in saucepan the butter, cinnamon, and brown sugar. Pour over rolls. Leave rolls out overnight to rise. Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
Note: Try and assemble everything late at night. I started mine about 9pm and by 7:30 am, the rolls had risen so much they were overflowing.