2 dozen Rhodes dinner rolls or 2 loaves Rhodes white dough, thawed
1 (3 3/4 or 4 oz.) pkg. butterscotch pudding mix (not instant)
1 c. chopped walnuts or pecans
1/2 c. brown sugar, firmly packed
4 tbsp. butter, softened
1 tsp. ground cinnamon

In mixing bowl combine pudding mix, nuts, sugar, butter and cinnamon. Stir until crumbly. (If using white or sweet roll dough cut each loaf in half lengthwise, then in 6 pieces crosswise. Each loaf should have 12 pieces.) Sprinkle on half of topping in bottom of well greased 12 cup bundt or tube pan. Arrange half the dinner rolls (or dough pieces). Sprinkle with half of remaining topping. Add rest of rolls (or dough pieces) and sprinkle with remaining topping. Cover and let rise in warm place until almost doubled, about 1 hour. Bake in a 350 degree oven for 35 to 40 minutes. Turn out of pan immediately and serve warm.