This recipe was adapted from Paula Deen's Ultimate Coffee Cake.
1 1/4 loaves of frozen bread dough, thawed
1 small package of butterscotch pudding mix
1/2 c. brown sugar
1/2 c. chopped pecans
1/2 c. melted butter
cinnamon and sugar mixed together
Cut each loaf into fourths and then cut each piece into six pieces. Roll dough into balls and dip into cinnamon sugar mixture. Drop into a well-greased and floured bundt pan. Continue layering balls of dough. Sprinkle butterscotch pudding over all the dough. Then sprinkle the brown sugar and pecans over the dough balls. Pour the melted butter over everything. Let rise for 20-30 minutes. Bake at 350° for 30 minutes. Remove from oven and and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.