On a baking sheet, lightly roast pecans (approximately 8 minutes) in a preheated 350 degree oven. While warm, stir in 1 Tablespoon butter and quarter teaspoon salt. Spray a bundt pan VERY liberally with non-stick spray. Sprinkle about quarter cup pecans in bundt pan. In a small bowl, stir together cinnamon, sugar and brown sugar. Roll each frozen roll in cinnamon-sugar and place in bundt pan. After you have about half of the rolls in the pan, sprinkle with 0.75 remaining pecans. Top with last half of rolls. Sprinkle remaining pecans and butterscotch pudding mix over rolls. Slice butter into 1 cm cubes and dot cubes around. Cover loosely with waxed paper or plastic and leave on cool spot on counter to rise over night. (It will rise up out of pan.) Preheat oven to 350 degrees and bake for 30 minutes. Permit to cool about 5 minutes in pan, then unmold onto serving platter.