Grease a bundt pan with Pam.
Sprinkle with desired amount of chopped nuts (I've used pecans and almonds) on the bottom.
Place 20-30 frozen Rhodes rolls in pan.
Sprinkle 3 oz pkg non-instant butterscotch pudding over the rolls.
In a saucepan, bring to a boil:
3/4 c butter
3/4 c brown sugar
Spoon over rolls.
Sprinkle with cinnamon.
Cover with a damp cloth, and let raise overnight.
Bake at 350 for 35 minutes.
p.s. In the picture did 1/2 nuts, 1/2 no nuts for my family's preference.
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