1/2 c. nuts, chopped
1/2 pkg. butterscotch pudding
1 pkg. (24) frozen Rhodes dinner rolls
1 cube butter
1 c. brown sugar
1 tsp. cinnamon

Grease a 12 cup bundt pan. Mix nuts and pudding and put in bottom of pan. Separate rolls and place on top of pudding and nuts. Melt butter; add brown sugar and cinnamon. Drizzle over rolls. Cover with heavy lid and place in unheated oven overnight. In morning remove lid. Bake at 350 degrees for 30 minutes. Cool 10 minutes. Invert over plate.