1 (16 oz.) pkg. Rhodes frozen dinner rolls
1 regular size pkg. butterscotch pudding mix (not instant)
1 c. chopped nuts
1/2 c. butter
1/2 c. brown sugar
1 tsp. cinnamon

Butter a bundt pan. Place rolls in pan, forming a circle. Sprinkle dry pudding mix over the rolls. Top with nuts. Blend butter, brown sugar and cinnamon in a saucepan. Bring to a boil and pour over the rolls. Let rise at room temperature overnight. In the morning, bake at 350 degrees for 30 minutes. Invert onto plate immediately.