12 frozen dough balls
3 oz. reg. butterscotch pudding (not instant)
1/4 c. butter
1/2 c. brown sugar
1 tsp. cinnamon
Nuts (opt.)

Great for breakfast! The night before: butter bundt pan. Place frozen dough balls in pan. Sprinkle dry pudding evenly over the dough balls. Melt butter in small pan. Add brown sugar and cinnamon. Pour mixture over the dough balls and set at room temperature overnight. Cover pan with greased waxed paper.

Bake for breakfast at 350 degrees for 25 to 35 minutes, until golden brown. Let stand for about a minute and then invert onto a plate. Sprinkle with nuts, if desired. 12 rolls.