1 (24 oz.) pkg. frozen dinner rolls
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. brown sugar
1 (4 serving) dry butterscotch pudding & pie filling (not instant)
1 1/4 c. butter

Lightly grease a large bundt 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 a warm draft free place overnight. Bake at 350 degrees for 35 to 40 minutes. Invert pan, let sit a few minutes then remove so sugar syrup covers cake. Best when served hot but tastes fresh baked when reheated in microwave. Serves 10 to 14.