2 loaves Rhode frozen sweet roll dough
2 (3 oz.) pkgs. butterscotch pudding
1 stick butter
2 tbsp. milk
1 c. brown sugar

Defrost bread. Break up one loaf in pieces on bottom of 9 x 13 inch pan. Make caramel sauce by melting butter, add milk, blend in one package pudding thoroughly, then add the other one and mix. Cover bread with nuts, raisins and a little cinnamon. Cover with caramel sauce. Break up the other loaf in pieces sand place on top of caramel sauce. Let raise overnight. Bake at 350 degrees for 35 minutes. Invert on cookie sheet to cool.