Caramel Finger Bread - cooking recipe

Ingredients

2 bags Banquet dough balls (keep frozen until using)
1 (4 oz.) butterscotch pudding
1 stick margarine
1 tsp. cinnamon
1 c. brown sugar
1 c. nuts

Preparation

Put frozen balls in well-greased Bundt pan.
Sprinkle pudding (dry) over dough balls.
Make syrup with remaining ingredients and pour over dough.
Let set at room temperature overnight.
Bake at 350\u00b0 for 30 to 35 minutes.