Butterscotch Rolls

In a bunt pan or large cake pan

put 1 bag of Rhodes frozen rolls

(36 count)

Sprinkle over rolls:

1 c. chopped nuts

1 tsp cinnamon

Melt in a soucepan:

1 c. butter

2 c. brown sugar

1 small pkg of butterscotch pudding (not instant)

1 tsp vanilla

1/2 c. milk

Pour over rolls. Let rise overnight or for several hours. 

Bake at 350 for about 30 mins. 

Turn the pan upside down onto

 a serving tray to remove rolls and allow 

the yummy stuff to go over them.