22 to 24 frozen Rhodes dinner rolls
1 pkg. butterscotch pudding (not instant)
1/2 c. butter
3/4 c. brown sugar
3/4 tsp. cinnamon
Nuts

Use large Bundt pan. Sprinkle bottom with nuts and place frozen dinner rolls on top of nuts. Sprinkle with dry pudding mix over rolls. Melt the butter, brown sugar and cinnamon. Spoon evenly on each roll. Let stand uncovered overnight in refrigerator or use quick rise method as directed on roll package. Bake at 350 degrees for 25 to 30 minutes. Place plate on top of pan and reverse onto plate when done.