Place frozen yeast rolls into a greased Bundt pan and sprinkle all of the pudding powder evenly over the rolls. Set aside.

In a small saucepan, bring butter, light brown sugar and cinnamon to a boil.

Pour cinnamon sugar mixture over the frozen rolls, cover with foil and then let stand overnight (about 8 hours) on the kitchen counter.

The next morning, preheat the oven to 350 degrees and bake for 30–35 minutes, or until golden brown.

Invert coffee cake on a plate from the Bundt pan and serve immediately.