1 pkg. frozen rolls
1/2 c. sugar
1 1/2 tsp. cinnamon
1 1/4 sticks butter
1/2 c. chopped nuts
2/3 c. brown sugar
1 pkg. dry butterscotch pudding (not instant)

Lightly grease a large Bundt or fluted cake pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix. Slice butter and place around rolls. Cover pan with cloth and set in warm, draft free place overnight. Bake at 350 degrees for 35-40 minutes. Invert pan, let sit a few minutes, then remove, so sugar syrup covers cake.