Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.
Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.
Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.
Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
Submitted by: Melissa Maybury
