| | 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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| 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 |
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