Place 16 frozen rolls in buttered bundt pan or 20 frozen rolls in buttered 13x9 pan.

Sprinkle with 4 tablespoons dry butterscotch pudding mix (not instant).

Mix:

1 stick melted butter
2 tbsp. cinnamon
1/2 c. brown sugar
Chopped nuts

Pour butter mixture over rolls. Cover with foil and let set overnight. Do not refrigerate. In the morning, bake at 350 for 30 minutes. Remove from oven and invert to plate or 13x9 pan.

From 3 pound bag of 36 rolls.