1/3 package cook and serve butterscotch pudding
½ cup brown sugar
1 teaspoon cinnamon
Bread dough to make the equivalent of 16 rolls, raised once
½ cup melted butter
½ cup chopped nuts
Combine pudding mix, sugar and cinnamon in a small bowl. Divide dough into 32 equal pieces (16 rolls divided in half). Toss dough pieces with pudding mixture and place in a greased Bundt pan. Pour remaining pudding mixture over rolls. Top with chopped nuts. Melt butter and pour over all. Cover with plastic wrap and place in refrigerator overnight. (6-8 hours). Remove plastic wrap and bake in a preheated, 350F oven for 40-50 minutes or until nicely browned. Turn unto serving plate; serve warm.