Rub butter over 13 x 9 inch cake pan. Cover bottom of pan, chopped nuts, slice frozen sweet bread dough (2 loaves) 1/2 inch and place over nuts in pan.

Then sprinkle a package of butterscotch pudding mix (not instant) over dough. Sprinkle 1/2 cup brown sugar over pudding mix. Sprinkle cinnamon, 1 1/2 teaspoon over both. Melt 6 heaping tablespoons butter and sprinkle over covered dough.

Cover and let rise (can let rise in refrigerator overnight). Then bake at 350 degrees until brown. While still warm, turn pan upside down after running butter knife around sides and tap bottom of pan and remove pan. Scrap any syrup and nuts remaining on bottom of pan back onto rolls.