Butterscotch Rolls

• 1 cup (225 ml) chopped pecans, walnuts, or almonds
• 18 Rhodes frozen "white roll dough" rolls
• 1 3-1/2 oz (98 grm). pkg of butterscotch "cook & serve" pudding
• 1/2 cup (125 ml) melted margarine
• 1/2 cup (125 ml) packed brown sugar
• cinnamon to taste

1. Butter, or spray, the sides of a bundt pan.
2. Sprinkle nuts in bottom.
3. Place frozen rolls on top of nuts.
4. Sprinkle dry pudding mix evenly over rolls.
5. Mix melted margarine, brown sugar, and cinnamon together and drizzle evenly over the top.
6. Cover with a towel and let rise 8 hours or overnight.
7. Bake at 350 degrees (175 C.) for 30 minutes.
8. Invert onto a plate to serve.

pecans, white roll, butterscotch, margarine, brown sugar, cinnamon

Taken from online-cookbook.com/goto/cook/rpage/000420 (may not work)