1 pkg. Rhodes frozen rolls
1 pkg. butterscotch pudding (not instant)
3/4 c. brown sugar
3/4 tsp. cinnamon
1 stick butter
1/2 c. nuts

Grease 9 x 13-inch pan well. Put frozen rolls in pan, about 15; sprinkle with dry pudding mix. Combine butter, sugar, cinnamon and nuts. Cook until sugar is completely dissolved. Pour mixture over rolls. Cover tightly and let set overnight on the counter.

Bake in the morning at 350°F for 15 to 20 minutes. Let stand 5 minutes and turn upside down on wax paper while still hot.

If you like lots of caramel and nuts, double that portion of the recipe!