Butterscotch Bubble Bread

24 oz. frozen dinner rolls
3 oz. Watkins Butterscotch Pudding (not instant)
½ c. brown sugar
¼ tsp. Watkins Nutmeg (opt.)
1 tsp. Watkins Cinnamon
½ - ¾ c chopped pecans
1 stick butter

Butter or grease a bundt pan. Dump in frozen rolls. Blend pudding mix (dry) brown sugar, spices, and nuts in small bowl. Scatter over dough and it will sift down between rolls as they thaw and rise. Cut butter into thin parts and arrange over top of rolls.
Cover with foil and go to bed, leaving covered pan to rise at room temp.
Next morning pre heat oven 350° and bake for 35 minutes. Turn out on large plate.