This is done the night before: spray your bundt pan well and place evenly the frozen rolls in pan. Sprinkle the dry butterscotch pudding (instant will not work) evenly on top of rolls and sprinkle pecan pieces over pudding powder (add pecans 2nd, not last).
Heat the butter to just melted, not hot in microwave and stir in brown sugar. If the butter is too hot, the brown sugar will separate and be hard to blend together pour brown sugar/butter syrup over rolls evenly.Stir in cinnamon.
Place bundt pan in the cold oven overnight.
When you arise the next morning, set the oven temp to 350°F
Check the rolls FIRST before turning oven on to see if they rose over the top of the bundt pan. If they did, push the rolls hanging over back GENTLY.
Don't remove rolls while the oven is heating, leave inches.
Bake about 25 -30 minutes until rolls seem firm on top and done in the middle, but don't over bake.
Remove bundt pan from oven and let cool 5-10 minutes in pan (I usually wait only 5 minutes).
Have ready a platter or pizza pan (holes covered) big enough to hold the rolls being careful not to burn yourself, place platter over the top of Bundt pan and quickly invert.
Do this over the counter top so if some spills, it won't get on the floor.