1/2 to 1 c. chopped nuts
18 rolls from a pkg. of Rhodes Frozen Roll Dough
1 stick butter, melted
1/2 c. brown sugar
1 tbsp. cinnamon
1 pkg. butterscotch pudding mix - not instant

Spray a bundt pan with no-stick spray; place nuts in bottom. Cut rolls in half or quarters while still frozen; place in pan. Mix together remaining ingredients; pour over rolls. Cover with a cloth and let rise overnight in a warm place. Bake at 350 degrees for 25 minutes. Protect oven from spillovers.

(From my sister Joanne; she says she learned this in Jr. High Home Ec.)