- 15 frozen Rhodes rolls, cut in half
- 1 small box cook and serve butterscotch pudding
- 1/2 Cup melted butter
- 1 Cup brown sugar
- 1/4 Cup milk
- Cinnamon to sprinkle
- Optional: 1/2 Cup chopped nuts
Spray bundt pan with cooking spray, cover bottom with nuts. Place rolls around the pan. Sprinkle with butterscotch pudding powder. Combine butter, milk, and brown sugar and pour over rolls and butterscotch. Sprinkle cinnamon to taste. Let rise over night. Bake at 350 for 30 minutes.