Butterscotch Breakfast Rolls - cooking recipe

Ingredients

1 pkg. frozen yeast rolls
1 (3 oz.) pkg. butterscotch instant pudding
1/2 c. brown sugar
1/3 c. toasted almonds, slivered
1 stick oleo in pats

Preparation

Assemble in the order listed the night before in Bundt pan. Cover with cloth; let sit at room temperature all night.
Bake at 350\u00b0 for 30 minutes.
Let set for 2 minutes.
Come out whole. Serve with 2 forks.