1 pkg. Rhodes frozen buns
1/2 (4 oz.) pkg. butterscotch instant pudding
1 stick butter
1/2 c. brown sugar

Butter bundt pan, heavily. Place frozen Rhodes buns in pan. Cover with butterscotch instant pudding. Melt together butter and brown sugar in a pan. When melted, pour on top of buns. Let rise, covered, overnight. Bake at 375 degrees for 20 to 25 minutes. Baste every 5 minutes. Cool 5 minutes then flip onto plate.