Use a bundt pan or a tube pan (one that does not have a removable bottom).

1 pkg. Rich's frozen bread rolls (enriched Homestyle Roll Dough is the exact name)
1/2 c. raisins & nuts
1 1/4 c. dark brown sugar, do not pack down
2 tbsp. butterscotch pudding, not instant
1/4 c. sugar mixed with 1 tsp. cinnamon
1/2 c. melted butter (1 stick)

Grease bundt pan with about 1 1/2 teaspoons butter, add raisins and nuts, scatter rolls loosely. Alternate the following ingredients - brown sugar, pudding, sugar/cinnamon mixture (I put half of each item in at a time so you have two layers of stuff). Pour over melted butter.

Cover with foil, leave out on the stove overnight or you can start the process about four hours before you plan to serve - but do not refrigerate them after they have risen.

Bake at 350 degrees for 30 to 35 minutes. Let sit in pan for about 2 minutes. Turn out onto plate and enjoy.

Other Notes: I have not made these to serve in the afternoon, so I don't know exactly how long it takes for the dough to rise, but four hours is probably okay...maybe less time for a warmer room.

The morning of the buffet, the rolls were ready to go in the oven at 8 a.m.; I wasn't ready, so I just kept pushing the roll dough down a little to keep it from going over the top. The rolls turned our perfectly.

If the rolls do rise over the top of the pan, push down the dough so that it's level with the pan, otherwise the sugar-syrup will "cascade" over the sides of the pan during baking and it makes a mess...besides you want all that good stuff to eat, not scrape off the floor of the oven!