16 oz. loaf frozen bread dough
4 oz. pkg. butterscotch pudding
1/2 c. brown sugar
1 tsp. cinnamon
4 tbsp. butter, melted
1/2 c. nuts

Thaw bread until quite firm. Cut loaf into 32 pieces. Combine dry pudding mix, brown sugar, nuts and cinnamon. Dip each dough piece in melted butter, roll in pudding mixture. Place in greased Bundt pan in 3 layers. Drizzle with any remaining butter and sprinkle with remaining pudding mixture. Cover and let rise until double in size. Bake at 350 degrees for 20 minutes. Let stand in pan 2 minutes before inverting on rack to cool.