5-10 hours before baking…
Generously spray a 10-inch Bundt pan with nonstick cooking spray.
Microwave butter, butterscotch pudding mix, brown sugar, cinnamon and salt on 50% power until butter has melted. Whisk together until incorporated.
Sprinkle ½ cup pecans into the pan.
Place half the frozen rolls evenly over the pecans leaving a little space (¼ inch) between rolls.
Sprinkle the remaining ½ cup pecans and ½ of the butter/pudding mixture over the rolls.
Add the remaining frozen rolls on top of the butter/pudding mixture (cutting the rolls where needed).
Top evenly with the remaining butter/pudding mixture.
Spray one side of plastic wrap with nonstick spray and place it loosely (sprayed-side down) over the rolls.
Leave the pan 5-6 hours (countertop) or in the fridge overnight (8-9 hours).
When ready to cook, heat oven to 350°F and bake 25-27 minutes or until the internal temperature registers 200°F-205°F.
Transfer the pan to a cooling rack and cool 5 minutes.
Set a large plate (larger than the pan) over the rolls and invert the rolls onto the plate. Be very careful – the pan and the rolls are very hot and the drippings can burn if not extremely careful.
Completely cool any leftovers and keep in an airtight container.