1 bag frozen yeast rolls (Rhodes)
1 sm. box butterscotch pudding (not instant)
1 stick butter
1/2 c. brown sugar
1 tsp. cinnamon
Chopped nuts

Night before, grease Bundt pan and place frozen rolls on bottom. Pour pudding over rolls. Melt butter, sugar, cinnamon and nuts together. Pour over rolls. Cover with foil and leave out overnight.

In morning, bake at 350 degrees for 30 minutes. Let set for 10 minutes. Serves 10.