24 Rhodes frozen rolls
1 sm. pack butterscotch pudding
1/2 c. nuts
3/4 stick butter
1 tsp. cinnamon
1/2 c. brown sugar

About 10:00 p.m. grease bundt pan or angel food cake pan with butter. Add 1/2 cup nuts, add the 24 frozen rolls. Sprinkle 1 package butterscotch pudding over rolls. Melt the butter with the brown sugar and cinnamon. Stir and pour over rolls. Cover with thin cloth overnight. In morning, bake 30 minutes at 350 degrees. Let cool a few minutes and turn upside down on a plate.