1. Combine the dry butterscotch pudding mix, cinnamon, and sugar in a large zip-top bag or a medium bowl. Set aside.
2. Remove cinnamon rolls from package, separate cinnamon rolls and roll into balls.

3. Dip each ball into melted butter then toss into the freezer bag and shake everything together or dip each ball into bowl, coating well.

Slow Cooker Instructions:

1. Spray a 5-6-quart oval slow cooker with cooking spray.
2. Place coated dough balls into a single layer in the bottom of the slow cooker. Drizzle with caramel sauce.
3. Place two pieces of paper towels to cover the slow cooker (this prevents condensation from dripping) then place lid carefully over the paper towel and cook on high for 1 1/2 - 2 hours. (**VERY IMPORTANT: If your slow cooker runs hot, check at 1 hour then again at 1 1/2 hours to be safe.)
4. Turn off slow cooker, drizzle with more caramel sauce and sprinkle chopped pecans, if desired. Allow to sit uncovered for 5 minutes, then run a knife around edge of the slow cooker and transfer monkey bread onto separate serving plates. (Do not leave remaining monkey bread in the slow cooker). Top each serving with additional caramel sauce and pecans if desired. Best enjoyed immediately.

Oven Instructions:

1. Pre-heat oven to 350°F. Lightly grease 10 cup fluted tube pan or bundt pan. Arrange coated dough balls in pan. Drizzle with caramel sauce.

2. Bake 25- 30 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down onto serving plate and drizzle with more caramel sauce and top with pecans if desired. Best enjoyed immediately.