1 pkg. of 24 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 Bundt pan. Sprinkle dry pudding 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 a counter overnight. Next morning bake at 350 degrees 30 minutes. Let stand 5 minutes, then invert carefully onto a serving dish.