1 c. light brown sugar
1/2 c. sugar
1 tsp. cinnamon
1 stick butter
24 frozen Parkerhouse rolls
1 pkg. butterscotch or vanilla pudding (not instant)
1 c. chopped nuts

Place rolls in a greased Bundt pan. Sprinkle brown sugar over rolls and dry pudding mix. Combine sugar and cinnamon and sprinkle the mixture over the rolls.

Melt butter and drizzle over rolls and sprinkle the nuts. Let rise overnight. Bake at 350 degrees for 30-45 minutes. Let cool before turning onto platter.