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1 (25 ounce) package frozen rolls
1/2 cup chopped pecans or walnuts
1 (3 1/2 ounce) box butterscotch pudding mix (not instant)
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
Prepare the night before serving.
Grease a Bundt pan. Distribute nuts evenly on bottom of pan. Place one layer of frozen rolls on top of nuts. Sprinkle with dry pudding mix.
Combine butter or margarine and brown sugar in a saucepan. Heat to a simmer. Pour mixture over dough. Sprinkle with more nuts, if desired. Cover with plastic wrap or aluminum foil.
About 8 hours later the dough should be thawed and tripled in size. Bake in a preheated 375 degree F oven for 25 to 30 minutes, placing on a baking sheet for easier cleanup.
Serve upside down on serving dish.
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