Sticky Buns

About 20 frozen Rhodes Rolls
Cinnamon
Chopped walnuts or pecans (optional)
1 small package non-instant butterscotch pudding mix
1 cup butter
1 cup brown sugar

Spray bundt pan with non-stick cooking spray. Sprinkle nuts on the bottom of pan. Place rolls in a single layer in the bundt pan. Sprinkle with Cinnamon and the dry pudding mix.
Place butter and brown sugar in a glass bowl and microwave until melted. Then stir until the butter and sugar are completely mixed. Microwave again until mixture bubbles, about 2 minutes. Pour the sugary mixture over the rolls, making sure the pudding is completely covered.
Spray a piece of aluminum foil with cooking spray and cover rolls. Let sit out overnight.
In the morning, bake at 350 degrees for 25-30 minutes. Put foil or pan under rolls while cooking, in case of drips. Let set for a few minutes and turn over onto a platter.

*Recipe courtesy of Tricia Berrett