1 pkg. (24) frozen yeast rolls (Rhodes)
1 pkg. butterscotch pudding mix (regular, not instant)
1/4 c. butter
3/4 c. brown sugar
1/2 c. nuts
Cinnamon

Grease Bundt pan or 9 x 13 inch cake pan. Put rolls in pan while frozen. Sprinkle dry pudding over rolls. Next, sprinkle brown sugar, cinnamon and nuts over rolls. Drizzle butter over all, set on counter overnight, uncovered, for 9-10 hours.

Bake 1/2 hour at 350 degrees. Let stand 2 minutes and invert over big plate or serving tray. Also can add nuts at first, so the nuts will be on top.