Overnight Cinnamon Buns

• 1/2 to 1 c. chopped pecans or walnuts
• 1 pkg. 24 frozen dinner rolls (about 25 oz.)
• 4 serving size pkg. butterscotch pudding mix (instant or regular)
• cinnamon to taste (optional)
• 1/2 c. (1 stick) butter or margarine
• 1/2 c. brown sugar, packed

1. Grease Bundt or other fluted cake pan well and coat with some of the chopped nuts.
2. Break frozen rolls apart and arrange 12 over the nuts.
3. Sprinkle half the dry pudding mix on top, then sprinkle with cinnamon, if desired.
4. Arrange the remaining 12 rolls in pan and sprinkle with remaining pudding mix and cinnamon.
5. Scatter remaining nuts on top.
6. Bring butter and brown sugar to rolling boil in saucepan and pour over rolls.
7. Cover pan with a damp cloth, then seal with plastic wrap.
8. Let rise 8 to 12 hours in draft-free place (alternately let rise 24 hours in refrigerator; remove from refrigerator and let stand up to 1 hour at room temperature before baking).
9. Bake at 350u0b0 for 30 minutes or until lightly browned and cooked through.
10. Invert immediately onto serving plate and allow rolls to drop free, covered with sauce. Serve warm.
11. Serves 12.

pecans, rolls, butterscotch pudding, cinnamon, butter, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515200 (may not work)