3/4 c. nuts, chopped
1 pkg. frozen Parker House rolls
1 (3 3/4 oz.) pkg. instant or regular butterscotch pudding mix
1/2 c. brown sugar
1/2 c. butter melted
Cinnamon to taste

Grease a Bundt pan, then sprinkle with the chopped nuts on bottom of pan. Arrange rolls evenly over the nuts. Sprinkle dry pudding over the rolls. In a small bowl combine sugar, melted butter and cinnamon. Cover rolls with the sugar mixture. Place in a cold oven to remain overnight. In the morning, remove rolls from oven, then preheat oven to 350 degrees. Return rolls to oven and bake for 25 minutes.