Butterscotch Breakfast Rolls - cooking recipe

Ingredients

24 canned crescent rolls (uncooked)
1 c. light brown sugar
1 (3 oz.) pkg. butterscotch pudding mix (regular)
1/2 c. granulated sugar
1 tsp. cinnamon
1 stick margarine, melted
1 c. chopped nuts

Preparation

Preheat oven to 325\u00b0.
Spray Bundt pan with Pam.
Sprinkle 1/2 nuts in bottom of pan.
Place rolls into pan, stacking evenly. Over these, sprinkle brown sugar and pudding mix.
Stir cinnamon and sugar together.
Sprinkle over rolls.
Sprinkle the remaining nuts over the top and drizzle with melted butter.
Cover with towel and set in a warm place for 8 hours or overnight.
Bake at 325\u00b0 for 30 to 45 minutes or until lightly brown.