Sprinkle pecans in the bottom of a greased 13"x9" pan; sprinkle with cinnamon. Set aside. Tear dough into 24 walnut-size balls; arrange on top of pecans and set aside. Stir together pudding mix, milk, butter and sugar in a saucepan over low heat until melted; pour over rolls. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes; invert onto aluminum foil.
Tip: Butter-flavored non-stick vegetable spray is especially handy at breakfast time…use it to spray a skillet for cooking eggs, a waffle iron, pancake griddle or baking pan.
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