24 Rhodes rolls, thawed, but still cold
1 box non-instant butterscotch pudding
1/2 cup chopped pecans
1 stick butter or margarine
3/4 cup brown sugar
1 tsp cinnamon
Spray or butter a bundt pan. Cut rolls in half and roll in 1/2 box of pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over top. Combine brown sugar, butter, and cinnamon; heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of the bundt pan. Remove wrap and bake at 350 for 30-35 minutes. Remove and cover with foil. Continue baking an additional 15 minutes. Immediately invert on serving platter after removing from oven.