Grease your bundt pan well, making sure to get into all the nooks and crannies! The pan will be inverted for the final presentation, making the bottom the top. Evenly sprinkle bottom of the pan with pecans. Place frozen rolls evenly in the pan and sprinkle with dry pudding mix and cinnamon.
In a small kettle, bring butter and brown sugar to a simmer or light boil. Stir to dissolve sugar. Remove from heat and pour over the frozen rolls and pudding mix.
Cover pan with a greased piece of plastic wrap. Let sit on the counter overnight, approximately 8 hours. In this time, the rolls will thaw and rise. When they are slightly risen above the pan, place in a preheated 350°F oven for 30-35 minutes. The tops will be browned when ready.
Remove from heat and let cool in the pan for 5-10 minutes. Invert onto a platter larger than the bundt pan. Since the caramel will drip over the rolls, it needs a large platter to fall upon.