15 to 18 Rhodes frozen dinner rolls
1/2 pkg. butterscotch pudding (not instant)
1/4 c. sugar
1/2 c. butter
1/2 c. chopped nuts
1/2 c. brown sugar
1/2 tsp. cinnamon

Put frozen rolls in bottom of greased bundt pan. (Using a bundt pan is important so that the caramel topping gets gooey.) Sprinkle pudding over rolls. Mix sugar, cinnamon and nuts; pour over rolls. Melt butter and add brown sugar; pour over rolls. Cover pan with tin foil and let rise overnight at room temperature. Remove foil and bake at 350 degrees for 30 minutes. Invert pan. Serve warm.