In small bowl, mix together the brown sugar and dry butterscotch pudding mix. Set aside.

Grease a 10-inch bundt pan with cooking spray. Lay 10 frozen rolls in the bottom. Sprinkle half of the dry pudding sugar mix over the rolls, then layer with half of the chopped apple, half of the pecans, and half of the butter cubes. Repeat layers one more time.

Cover with saran wrap (I suggest spraying the side that will touch the rolls with cooking spray) and put in the fridge overnight.

Remove pan from refrigerator about 1½ hours before serving. Let rise in a warm spot until the rolls have risen to the top of the bundt pan.

Heat oven to 350 degrees. Remove plastic wrap and bake for 35-40 minutes. Place a piece of tin foil, very loosely, over the top of the bundt pan for the last 15 minutes of cooking so that the rolls do not burn.

Let cool in bundt pan for 10 minutes before inverting onto a serving plate.