Sticky Buns 27 Recipe

Ingredients
  • 1 package Rhodes frozen cinnamon rolls
  • 1 box butterscotch pudding, not instant (small box)
  • 1 cup chopped nuts, optional
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 3/4 teaspoon cinnamon
Directions
Butter a Bundt pan. Put frozen rolls on edge in pan. Sprinkle dry pudding mix over frozen rolls. Sprinkle nuts over rolls. In a saucepan, bring butter, brown sugar and cinnamon to a boil. Pour over rolls. Cover pan with a clean dishtowel and let stand overnight at room temperature. Bake in the morning for half an hour at 350°. Turn upside down onto a plate. Frost with the icing packets that come with the rolls.
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