24 frozen dinner rolls, thawed but still cold
1/2 package (6 serving size) cook & serve butterscotch or vanilla pudding mix
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter

Thaw rolls till soft (about 2 hours at room temperature). Spray bundt pan with nonstick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together till butter is melted and a syrup is formed. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise till double in size or even with top of bundt pan. Heat oven to 350°F. Carefully remove wrap. Bake for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Nicole's Note
A lady at work told me about another method for this. Cut rolls while still partially frozen. Put in greased pan. Sprinkle with brown sugar and pudding and dot with pieces of cold butter as you assemble. Cover with towel and refrigerate overnight, allowing dough to rise in refrigerator. Bake the next morning, straight from the refrigerator, assuming the dough has risen enough. She was kind of vague, so this is my best interpretation of her version. She actually made it sound like you put all the bread in the pan, then put the sugar, pudding and pats of butter all on top of the bread rather than layering it as I have described.