1 pkg. (24) frozen dinner rolls
1/2 c. granulated sugar
1 1/2 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. brown sugar
1 (4-serving size) pkg. dry butterscotch pudding & pie filling mix (not instant)
1 1/4 sticks butter

Lightly grease a large bundt or fluted cake pan. Layer frozen rolls in pan. Mix cinnamon with sugar and pour over rolls. Layer, one at a time, chopped nuts, brown sugar and dry pudding mix. Slice butter and place around rolls. Cover pan with cloth and set in warm, draft- free place overnight. Bake at 350 degrees for 35 to 40 minutes. Invert pan and let sit a few minutes; then remove, so sugar syrup covers cake. Best when served hot, but tastes fresh baked when reheated in the microwave.