Submitted by Beth Isola, who calls them “simply delightful”.

• 24 frozen white dinner rolls (Rhodes brand preferred)
• 1 large box of butterscotch pudding (not instant)
• ½ cup butter
• ¾ cup brown sugar
• ¾ t. cinnamon
• 1/2 cup chopped nuts (optional)

Place frozen rolls in a non-stick, sprayed Bundt pan.  Sprinkle dry pudding over frozen rolls.  Sprinkle nuts over frozen rolls.

In a saucepan over low heat, melt butter.  Add brown sugar and cinnamon, increase heat to medium and bring to boil, stirring frequently.

Pour mixture over rolls.

Cover tightly with aluminum foil.  Set on counter overnight.

In morning, preheat oven to 350.  Remove foil, place in oven and bake for 30 minutes.  Remove from oven and let sit for 5 minutes before turning onto large plate.