Sticky Rolls - cooking recipe

Ingredients

frozen Rhodes rolls (22 to 24) in each Bundt pan
1 (3 oz.) pkg. regular butterscotch pudding
1 c. margarine or butter, melted
1 c. brown sugar, packed
2 tsp. cinnamon
nuts

Preparation

Butter Bundt pan.
Sprinkle nuts in pan.
Place rolls. Sprinkle pudding over rolls and pour cinnamon, brown sugar and margarine over rolls.
Let rise 4 to 5 hours.