Cut the dinner rolls in half and dip each piece in the dry pudding mix. Place a handful of chopped pecans at the bottom of a greased 9-10.5 inch bundt pan. Arrange the rolls in the pan, adding the remaining pecans on top. Sprinkle any leftover pudding mix evenly over the rolls.

In a separate bowl, combine the brown sugar and butter. Heat the mixture in the microwave for about 1 1/2 minutes until the butter melts and syrup forms. Pour the syrup over the rolls. Cover the pan with sprayed plastic wrap and let it rise until the dough has doubled in size or reached the top of the bundt pan.

Once risen, carefully remove the plastic wrap. Bake at 350°F for 35-45 minutes, placing a pan below the rack to catch any caramel drippings. The caramel sauce should be bubbling when done. If the bread is browning too quickly, cover it with foil for the last 15 minutes of baking.

After baking, use a knife to loosen the bread from the sides of the pan. Invert the pan onto a serving plate to serve immediately.