Bubbling up amazing breakfast

I don't remember when my family started making this yummy breakfast treat - but I'm sure glad we do. This recipe is so crazy easy to make. Toss it together at night, put it in a cold oven, come back in the morning and bake it. I mean... take off the foil or saran you might have used... but otherwise... so easy. Our kids are hit or miss with nuts - so that just means we get the extras they might not want.
I have made this in a bundt pan before and it's hard to get out of the bundt, some of the rolls don't bake that well, sometimes it rises right on out of the pan. I think it works best in a 9 x 13 where the rolls can rise in their own little zone. I've also crowded a pan? Doesn't work so well. I've tried with the oven light on - again - doesn’t work that great. Just have some restraint - follow the recipe and you will be rewarded with deliciousness. Bubbles of goodness you might say.

Bubble Bread
24 frozen dinner rolls
1 cup brown sugar
1 4 oz. pkg. regular butterscotch pudding (cook and serve)
1/4 cup sugar
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup melted butter

Sprinkle pecans in greased 9 x 13 cake pan or greased and floured bundt pan. Place frozen rolls on top. Mix brown sugar and pudding mix and sprinkle over rolls. Mix granulated sugar and cinnamon and sprinkle over pudding mixture. Pour melted butter over all. Place in cold oven over night - no cover. Bake in 350 oven for 30 min. Let stand in pan 10 - 15 min. Turn out on board to cool.