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Set aside a 9x9-inch baking dish.
On a lightly floured surface, roll the thawed bread dough into a rectangle about 10x14 inches.
Brush the softened butter evenly over the surface of the dough. Sprinkle the brown sugar and cinnamon evenly over the butter.
Starting at one long edge, tightly roll up the dough into a log. Using a sharp knife, cut the log into 9 even sections.
In a medium bowl, mix together the melted butter, brown sugar, corn syrup, and pudding mix until smooth and well combined. Pour this mixture evenly into the bottom of the 9x9-inch baking dish.
Arrange the sliced cinnamon rolls over the butterscotch mixture in the pan, spacing them evenly. Cover with plastic wrap and let rise in the pan until doubled in size (1-2 hours).
Preheat oven to 375°F.
Once the rolls have risen, bake for 20–25 minutes, or until the rolls are golden brown and the centers are fully cooked.
Remove the pan from the oven and let the rolls rest for 5 minutes.
Place a large-rimmed baking sheet or serving platter over the pan. Then carefully invert the pan so the butterscotch syrup coats the rolls. Let the syrup drip completely before removing the pan.
Serve warm.