3/4 c. nuts
1 pkg. frozen rolls (24 rolls to the pkg.)
1 pkg. butterscotch pudding (the cooking kind)
1 stick butter
1/2 c. brown sugar
3/4 tsp. cinnamon

Put half of the nuts in the bottom of a tube pan. Put rolls on top of the nuts. Sprinkle dry butterscotch pudding mix over the rolls. Melt butter, and add brown sugar and cinnamon. Pour butter, sugar and cinnamon mixture over rolls. Put rest of nuts on top of butter, sugar and cinnamon mixture. Let rise overnight in unheated oven. In morning preheat oven to 350 degrees. Put coffee cake in oven turning oven down to 325 degrees. Bake for 20 to 25 minutes.