1 1/2 loaves frozen bread dough
1/4 c. soft butter
1 tsp. vanilla
1/2 c. chopped nuts
1/2 c. brown sugar
1 pkg. butterscotch pudding mix
1 tsp. cinnamon

Thaw out 2 loaves of frozen bread dough. Let rise until double in size. Cut into pieces approximately the size of a walnut. (The extra half loaf make into 6 caramel-nut rolls and place in 6 muffin tins or small pan.) Grease Bundt pan well. Mix last 6 items together well and alternate with layers of dough balls and caramel-nut mixture, putting dough balls on first, then caramel-nut mixture, etc., ending with caramel-nut mixture.

Let raise until double in bulk approximately 3-4 hours. Be sure pan is tightly covered to keep dough soft. Bake at 350 degrees for 30-35 minutes. When done, turn out on plate allowing caramel mixture to drizzle down over rolls. When cool, cut and serve.