1 (4 oz.) pkg. regular butterscotch pudding mix
1 c. walnuts, chopped
1/2 c. packed brown sugar
1 pkg. frozen yeast rolls
4 tbsp. butter, soften
1 tsp. cinnamon

In bowl, mix pudding mix, walnuts, sugar, butter and cinnamon. Stir until crumbles. Tear bread into walnut size pieces. Put a layer of rolls in a greased Bundt pan. (Can cut rolls in 1/4). Sprinkle some pudding mixture over this. Continue this until all are used, being sure to end with pudding mix last. Put into unheated oven the night before you plan to serve. The next morning, remove from oven. Heat oven to 350 degrees. Bake for 35 to 40 minutes. Turn out of pan immediately and serve or let rise for 30 minutes, then bake.