Butterscotch Coffeecake

3/4 cup pecans
1 package frozen yeast rolls (24)
1/2 cup (1 stick) butter
1 small box regular (not instant) butterscotch pudding
3/4 cup firmly packed brown sugar
1 teaspoon cinnamon

Grease Bundt cake pan. Spread nuts on bottom. Place rolls in pan, then sprinkle with dry pudding mix. Melt butter; add sugar and cinnamon and pour over rolls. Cover with towel. Leave overnight. Do not refrigerate.

Bake at 350 degrees F for 30 minutes. Invert on plate. Pinch off or slice to serve.