Butterscotch Bubble Loaf

1 loaf frozen sweet roll dough, partially thawed
6 tablespoons butter, melted
1/2 cup chopped pecans
1 (3 1/2 ounce) box regular butterscotch pudding mix
1/4 cup brown sugar

Generously butter a 12-cup Bundt pan or 9-inch cake pan. Sprinkle the pan with nuts. Cut the loaf into 24 pieces and place pieces in the prepared pan, then sprinkle with pudding mix and brown sugar. Cover and let rise in a warm place for about 45 minutes or until double in size.

Bake in a 375 degree F oven for 30 minutes.

Let the loaf stand for about 1 minute before turning it out onto plate. Be careful that you are not splashed by the hot sauce.