18 Frozen Rolls (Rhodes with yeast)
1/2 pkg regular butterscotch pudding (1/3 C)
1 1/2 sticks butter
1 C Dark Brown Sugar
2 Tbsp cinnamon
1 C pecans or almonds

18 Frozen Rolls (Rhodes with yeast) 1/2 pkg regular butterscotch pudding (1/3 C) 1 1/2 sticks butter 1 C Dark Brown Sugar 2 Tbsp cinnamon 1 C pecans or almonds

Grease a bundt pan with a lot of Crisco.
Sprinkle some nuts on bottom and sides.
Place frozen rolls on top of nuts.
Sprinkle with 1/2 pkg of pudding mix.

MIX and cool butter and brown sugar until it doesn't separate. POUR over rolls. Sprinkle cinnamon over rolls and nuts on top.

COVER with foil that is covered in Crisco then a tea towel (hand towel). Let sit overnight to rise.

In morning, remove covering and BAKE at 350 for 50-60 minutes. Bake until top is dark brown.

Let stand for 5 minutes then invert onto a plate with sides.