18 frozen Parker House rolls
3/4 c. chopped nuts
1 pkg. butterscotch pudding mix
6 tbsp. butter
1/2 c. brown sugar
1/2 c. sugar
1 tsp. cinnamon

Butter bundt pan. Sprinkle chopped nuts in bottom of pan. Roll rolls in sugar/cinnamon mixture, and place in cake pan. Sprinkle pudding mix over rolls. Melt butter and brown sugar; heat until mixture comes to a boil and sugar is dissolved. Pour over rolls. Cover with a towel and let set overnight. Bake at 350 degrees for 30-35 minutes. (Recipe calls for bundt pan but I use a big tube pan.)