18 Rhodes petite dinner rolls (frozen, from package of 36) 1-pkg Jello Cook-n-Serve Butterscotch pudding mix 1/2-cup butter 3/4-cup packed brown sugar 1/2-cup chopped pecans 1-tbsp cinnamon

Grease bottom and sides of a bundt cake pan and sprinkle a layer of nuts along the bottom
Arrange 18 frozen rolls around bottom of pan
Sprinkle the dry pudding mix on top
Heat together the butter, cinnamon and brown sugar, mixing well and until thick
Pour over top of rolls
Let rolls rise in cold oven overnight
In the morning, take out of oven and heat to 350*F
Bake for 25-30 minutes
Invert onto plate and ENJOY!

Note: I find that dipping the rolls into the sugar mixture then into pudding mixture before putting into pan mixes better
Pour the remaining over top as recommended

Rhodes doesn't sell their product in Canada anymore, but I've found store made unbaked rolls and they turn out fine as well, that's what I used in the above picture.

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