5 ingredient butterscotch bundt rolls

Using a flour-based baking spray, generously spray a 10-cup size bundt pan of any shape (I used my 10-cup Heritage Bundt Pan from Nordic Ware). Place 18-20 frozen dinner rolls around the inside of the bundt pan, then sprinkle over the top (in this order), the butterscotch pudding mix, brown sugar, and then the pecans. Pour the melted butter all over the top of the mixture, then cover tightly with plastic wrap and let it sit overnight or for 7-8 hours at room temperature. You'll know its ready because the rolls will have expanded and doubled in size. Adjust the oven rack to the 3rd level position (you don't want the bundt pan to be too close to the top) and pre-heat the oven to 350ºF. I would suggest placing a small- to medium-size jelly roll pan or baking sheet on the level below where the bundt is to catch any of the butterscotch sauce as it bakes. Bake the bundt rolls for 30 minutes. Remove from the oven and allow it to cool for 5 minutes before carefully turning it onto to a serving plate. Slowly lift the pan up from the butterscotch bundt rolls to allow the extra butterscotch to drizzle over the rolls. Then serve and enjoy!