This is mom's recipe, made famous by her serving them at ward choir practice. Here are a few of her tricks. Cook them in two bread pans rather than a bundt pan. The gooey goodness covers more of the rolls that way. After about 15 minutes of bake time, cover with foil so that the tops don't overcook.
3/4-1 package Cook and Serve butterscotch pudding (not the instant kind)
1/2 cup butter
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup chopped nuts (optional)
Sprinkle the bottom of a well-greased bundt pan with chopped nuts. Place the rolls in the pan in an alternating pattern. Sprinkle with the dry pudding mix. Melt the butter and brown sugar in a pan, add the cinnamon, stir and cool. Pour over the frozen rolls. Cover with plastic wrap and let rise overnight. In the morning, bake in a 350 degree oven for 20-25 minutes or until lightly browned. Let cool in pans for 5 minutes and then turn out onto a serving plate. Be sure to get all the carmel goodness out of the pan. Pull apart and eat. Be sure to lick your fingers!
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