1 bag frozen dinner rolls
1 (3 3/4 oz.) pkg. butterscotch pudding (not instant)
1/2 c. butter
3/4 c. brown sugar
3/4 tsp. cinnamon
1/2 c. nuts, chopped

Arrange rolls in greased fluted tube pan (Bundt or Angel Food pan). Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on counter top overnight. Next morning bake at 350 degrees for 30 minutes. Let stand 5 minutes, then invert pan onto serving dish.