Overnight Butterscotch Rolls

1 pkg. Frozen hot yeast rolls – about 24 (I use Rhodes brand)
1 pkg. Butterscotch pudding and pie filling (not instant)
1/3 c. Sugar
1/2 c. Brown Sugar
1/2 c. Pecans, chopped
1 1/2 tsp. Cinnamon
1 stick Butter, sliced

Lightly grease bundt pan. Mix all ingredients except rolls. Layer 12 frozen rolls in bottom of bundt pan, cover with ½ of pudding mixture, layer 12 more frozen rolls, finishing with rest of pudding mixture. Top with the butter slices. Cover with clean dish cloth. Set on counter, out of draft. Let it rise overnight. Bake at 350 degrees for 30 minutes. Let sit slightly; turn out onto serving dish. Enjoy!!

This is best when you put it together just before going to bed, then placing in oven just as soon as you get up. I place a pizza pan under the bundt pan so it doesn’t overflow in the oven.