BUTTERSCOTCH BUBBLE BREAD

1/2 CUP PACKED BROWN SUGAR
1/2 CUP CHOPPED PECANS
1 (4 OZ.) PKG. REGULAR BUTTERSCOTCH PUDDING MIX
1/4 CUP SUGAR
1 TSP. CINNAMON
24 FROZEN WHITE DINNER ROLLS
1/2 CUP BUTTER OR MARGARINE, MELTED

Grease and lightly flour a 10-inch fluted tube pan.
In a medium bowl stir together the brown sugar, nuts, dry pudding mix, granulated sugar, and cinnamon.
Dip frozen rolls in melted butter, then roll in the sugar mixture.
Layer in prepared pan.
Drizzle with any remaining butter and sprinkle with any remaining sugar mixture.
Cover loosely; chill in refrigerator overnight.
Bake in a 350-degree oven for 30 minutes or until done.
Let stand 10 minutes; invert onto serving plate.
To serve, cut into slices.