1 (18 count) pkg. frozen yeast bread rolls
1 pkg. butterscotch pudding (not instant)
1/2 c. cuts
1/2 c. butter
3/4 tsp. cinnamon
1/2 c. brown sugar

Place rolls in a buttered bundt pan. Pour dry butterscotch pudding mix over rolls. Sprinkle with nuts.

In a saucepan, heat butter, cinnamon and brown sugar, bring to a boil. Pour over bread. Let stand in a warm place overnight. Then bake at 375 degrees for 20 minutes the next morning.