Gooey Rolls

By: Lesa Stevens

2 cube butter, melted
½ c. brown sugar
1½ t. cinnamon
2 T. milk
pecans, chopped
16 - 18 frozen rolls
½ pkg. non-instant butterscotch pudding mix

Directions:
In a bowl mix the butter, brown sugar, cinnamon and milk together and set it aside. In bunt cake pan sprinkle the chopped pecans on the bottom, then drop in 16 - 18 frozen rolls. Sprinkle ½ a package of non-instant butterscotch pudding mix over the top. Then pour the butter sugar mixture over the top. Let it rise in the oven over night.
Bake at 375° for 25 - 30 minutes.