18 frozen rolls
1 cube butter
1 c. brown sugar
1 tsp. cinnamon
3/4 c. chopped nuts
1 box butterscotch pudding (not instant)

Mix sugar, cinnamon, nuts and dry pudding mix together. In a well-greased bundt pan, put 1/3 of dry mix in bottom of pan, then put in 9 rolls and pour 1/3 of melted butter over rolls. Add another 1/3 of dry mix, repeat another 9 rolls and 1/3 melted butter. Last 1/3 of dry mix, 9 rolls, and remainder of butter. Cover with towel, set overnight. Bake 1 hour in 350 degree oven. Turn out upside down to serve.