1 pkg. (24) frozen dinner rolls
1/2 c. granulated sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. brown sugar
1 (4 serving size) pkg. dry butterscotch pudding and pie filling mix (not instant)
1 1/4 sticks butter

Lightly grease a large Bundt or fluted cake pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix. Slice butter and place around rolls.

Cover pan with cloth and set in warm, draft-free place overnight (rise 8 to 12 hours). Bake at 350 degrees for 35 to 40 minutes, then remove, so sugar syrup cover cake.

Best when served hot, but tastes fresh baked when reheated in microwave. Serves 10 to 14.