Spray a 9X13-inch glass baking dish with non-stick cooking spray.
Place 20 frozen rolls into the prepared baking dish.
Sprinkle the DRY pudding mix across the top of the rolls. Add the pecans across the top.
Melt the butter in a small saucepan on your stovetop over medium-low heat. Remove from heat and whisk in the brown sugar. Pour the mixture over the top of the frozen rolls.
Place your uncovered pan into a cold/unheated oven overnight.
The following morning, remove the pan from the oven before preheating to 350°F. Once oven is heated, bake for 25-30 minutes or until the tops are golden brown and the rolls are baked through (I always check the center rolls since they take the longest to bake through). If the rolls around the edge are browning too quickly you can tent with aluminum foil.
While the rolls are baking, mix together the flake sea salt and vanilla bean paste, if using.
Remove the baked rolls from the oven and immediatley invert them onto a serving platter or baking sheet. Sprinkle with the vanilla sea salt and enjoy!
