1 bag 24 frozen dinner rolls
1 box (3 3/4 oz.) butterscotch pudding (not instant)
1/2 c. butter
3/4 c. brown sugar
3/4 tsp. cinnamon
1/2 c. chopped nuts

Arrange rolls in greased fluted tube 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 overnight on counter.

Next morning, bake at 350 degrees for 30 minutes. Let stand 5 minutes then invert carefully onto serving dish.