1 pkg. frozen yeast rolls
1 pkg. (lg.) cook & serve vanilla pudding
1 c. sugar
1 tbsp. cinnamon
1 stick butter
1 c. chopped nuts (pecans)
1 c. golden raisins

Spray bundt pan. Mix all dry ingredients and sprinkle 1/3 into bottom of bundt pan. Pour 1/2 stick melted butter on top. Place frozen rolls on top of mixture, sprinkling between layers with dry mixture. Top with remaining butter and dry ingredients. Cover loosely with a tea towel. Let set out overnight. Next morning bake at 350 degrees for 30 minutes. Invert on cake plate.