1 bag of 24 frozen dinner rolls
1 (3 3/4 oz.) pkg. butterscotch pudding mix, not instant
1/2 c. butter
3/4 c. brown sugar
3/4 tsp. cinnamon
1/2 c. chopped nuts

Arrange rolls in greased fluted tube pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients (I always add 1/2 tablespoon of water) over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on counter top overnight. Next morning bake at 350 degrees for 30 minutes uncovered. Let stand for 5 minutes, then invert carefully onto serving dish.