Ingredients
18-20 Rhodes rolls
1 pkg non-instant butterscotch pudding
1/2 cup margarine
3/4 cup brown sugar
1 tsp. cinnamon
nuts
Instructions
Grease bundt pan. Add nuts. Add rolls. Sprinkle dry pudding mix over the rolls. In saucepan, mix butter, sugar, and cinnamon. Pour over rolls and let rise all night. Bake at 350 degrees for 20-25 minutes.
Source
Andrea Scott
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