| 1 | On a baking sheet, lightly roast pecans (approximately 8 minutes) in a preheated 350 degree oven. |
| 2 | While warm, stir in 1 tablespoon butter and ?teaspoon salt. |
| 3 | Spray a bundt pan very liberally with non-stick spray. |
| 4 | Sprinkle about ?cup pecans in bundt pan. |
| 5 | In a small bowl, stir together cinnamon, sugar and brown sugar. |
| 6 | Roll each frozen roll in cinnamon-sugar and place in bundt pan. |
| 7 | After you have about half of the rolls in the pan, sprinkle with ?remaining pecans. |
| 8 | Top with last half of rolls. |
| 9 | Sprinkle remaining pecans and butterscotch pudding mix over rolls. |
| 10 | Slice butter into ? cubes and dot cubes around. |
| 11 | Cover loosely with waxed paper or plastic and leave on cool spot on counter to rise over night. |
| 12 | (it will rise up out of pan). |
| 13 | Preheat oven to 350 degrees and bake for 30 minutes. |
| 14 | Permit to cool about 5 minutes in pan, then unmold onto serving platter |
