Generously spray a 10-inch Bundt pan with nonstick cooking spray.
Microwave the butter, butterscotch pudding mix, brown sugar, cinnamon, and salt on 50% power until butter has melted. Whisk together until incorporated.
Sprinkle pecans into the pan.
Place half the frozen rolls evenly over the pecans, leaving a little space (¼-inch) between rolls.
Sprinkle the remaining pecans and half 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 for 5-6 hours (on the countertop) or 8-10 hours (in the refrigerator).
When ready to bake, preheat oven to 350°F and bake for 25-27 minutes, or until the internal temperature registers 200°F-205°F.
Transfer the pan to a cooling rack and cool for 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.
Serve immediately.
