1 pkg. Rhodes or any frozen roll dough
1 (3 oz.) pkg. instant butterscotch pudding
1/2 c. chopped nuts

Melt together:

1 c. brown sugar
1/2 c. butter
1/4 tsp. cinnamon

Grease 12" bundt pan. Sprinkle bottom of pan with chopped nuts and pour small amount of sugar mixture over nuts. Arrange layer of frozen rolls in pan. Sprinkle with some of dry pudding. Arrange another layer of rolls and sprinkle remaining pudding and brown sugar mix over this. Cover with foil and let rise overnight. Bake 1/2 hour at 350 degrees. Cool 10 minutes. Turn on serving plate.