Generously grease a 10-inch Bundt pan with nonstick cooking spray. Sprinkle half of the pecans in the bottom of the pan.

Place half of the frozen rolls evenly over the pecans, leaving about 1/4 inch between rolls (you may place some frozen rolls on top of the others).

In a microwave safe bowl, combine butter, butterscotch pudding mix, brown sugar, cinnamon and salt. Microwave, covered, until butter has melted, about 1 minute. Whisk together until smooth.

Sprinkle the remaining pecans over the rolls. Evenly pour 1/2 of the butterscotch mixture over the rolls.

Add the remaining frozen rolls in even layers in the bundt pan. Top with the remaining butterscotch mixture. Loosely cover the bundt pan with plastic wrap sprayed with non-stick cooking spray and place in the refrigerator overnight, about 8-10 hours.

Remove the refrigerated monkey bread to the counter. Preheat the oven to 350 degrees.

Bake for 25-30 minutes, or until the rolls are golden brown and the monkey bread has reached an internal temperature of 200 degrees.

Transfer the pan to a cooling rack and let stand about 5-10 minutes. Using oven mitts (the pan and rolls will be very hot), carefully invert the monkey bread onto a plate or platter and serve immediately.