18 (1/2 pkg.) Rhodes or Bridgeford rolls (frozen)
1/2 pkg. butterscotch pudding (reg. or instant)
1 1/2 sticks butter
1 c. brown sugar
Cinnamon
1/2 - 1 c. chopped nuts

Place frozen rolls in well greased bundt pan (do not use angel food cake pan because it leaks). Sprinkle dry pudding mix over. Melt butter and mix with brown sugar and pour over rolls. Sprinkle with cinnamon and nuts.

Let rise on counter overnight (cover with a tea towel). Bake approximately 30- 40 minutes at 350 degrees. Turn out immediately on large plate.