Thaw frozen roll dough in a Ziploc bag for about 2 hours, just until thawed. Don't let them rise.
Cut each roll into 6 pieces using kitchen shears.
Grease a bundt pan with nonstick cooking spray.
Sprinkle pecans in the bottom of the bundt pan.
Arrange 8 of the cut rolls over pecans.
Sprinkle 1/2 package of dry pudding over rolls.
Mix brown sugar and melted butter together and drizzle half over rolls.
Then repeat with the other 8 rolls cut up, pudding, and sugar/butter mixture.
Cover with plastic wrap that has been sprayed with nonstick cooking spray and let rise overnight or for at least 8 hours.
Bake at 350 degrees F for 30-35 minutes.
Cool no longer than 5 minutes and invert bundt cake on a baking dish to serve.