1/2 pkg. frozen Rhodes rolls (balls){about 18}
1 pkg. butterscotch pudding mix {cook-n-serve}
3/4 c. brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. pecan or walnut halves (optional)
Grease Bundt pan well. Spread nuts in pan. Drop frozen rolls in pan. Mix pudding powder, brown sugar, and cinnamon and sprinkle over rolls. Melt butter and pour over top. Cover and allow to rise. Bake at 350 for about 25-30 minutes. Let sit for a few minutes before turning them over on plate.
{syd's notes} This is a playgroup favorite! I'll usually assemble this the evening before I need them. I'll cover and put in my oven on the top rack with a bowl of water on the lower rack. When I awake in the morning they are ready to be cooked.
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