1 (24 pkg.) frozen rolls
1 (3 1/4 oz.) pkg. butterscotch or vanilla pudding
1/2 c. butter
1/4 c. brown sugar
3/4 tsp. cinnamon
1/2 c. chopped nuts

Place frozen rolls in well greased tube or bundt pan, sprinkle with dry pudding mix.

Cook butter, brown sugar and cinnamon over low heat until sugar is dissolved and bubbles. Pour over rolls and sprinkle with nuts. Cover tightly with Saran Wrap. Let stand overnight or until thawed and double in size at room temperature.

Next morning bake at 350 degrees for 30 minutes. Let stand 5 minutes and turn out onto serving dish.

You may also use a 13"x9"x2" pan and place dozen of the frozen rolls evenly in the pan.