1 bag Rhodes frozen rolls
1/2 c. melted butter
1/2 c. brown sugar
1 tsp. cinnamon
1 c. chopped walnuts or pecans
1 sm. pkg. (3.4 oz.) butterscotch pudding (non-instant)

Butter a Bundt or angel food pan. Cover bottom of pan evenly with nuts. Individually roll one frozen roll at a time in melted butter and arrange in bottom of the pan. Use only 18 rolls. Add pudding mix (dry), cinnamon and sugar to remaining butter. Mix and pour over rolls in the pan.

Let stand overnight - do not refrigerate. In the morning, bake at 350 degrees for 35 minutes. Remove and invert on a plate while still hot. Enjoy.