3/4 pkg. frozen Rhoads rolls
1 cube butter
1/2 c. brown sugar
1/2 c. chopped walnuts or pecans
1 tsp. cinnamon
1 (3 oz.) butterscotch pudding (cook kind)

Place frozen rolls in bottom of bundt pan. Pour melted butter over rolls. Mix together sugar, nuts, cinnamon, and dry pudding. Sprinkle mixture over rolls. Cover with towel. Raise overnight at room temperature. Bake at 325 degrees for 35-40 minutes.