1 pkg. Bridgeford frozen dough balls
1 (4 serving size) pkg. regular butterscotch pudding
1/2 c. brown sugar
3/4 tsp. cinnamon
1/2 c. butter
1 c. nuts (optional)

Spray bundt pan with Pam. Put nuts in bottom of pan. Place 18 frozen dough balls on top of nuts; sprinkle dry pudding mix over dough balls. In a saucepan over low heat, melt together sugar, cinnamon and butter. When melted, pour this sugar mixture over the frozen dough balls. Let this thaw and rise for 6 to 8 hours (or overnight), then bake at 350 degrees for 30 minutes or until golden brown. Turn out onto serving plate.