Night before, grease Bundt pan. Put 24 rolls in bottom of pan; over that sprinkle 1 package butterscotch pudding (not instant). Melt 1 stick butter and mix 1/2 cup brown sugar, 1 cup white sugar and teaspoon of cinnamon. Pour over top and sprinkle nuts, if desired. Let stand overnight. Bake at 35-45 minutes at 350 degrees. Invert.