Place 20 to 24 frozen Rhodes Rolls in well greased bunt pan.
Mix
Large box Butterscotch Pudding - 3/4 c. Butter - 1 c. Brown Sugar
1 c. Nuts - 2 t. Cinnamon
Pour mixture over rolls, cover and let sit over night in fridge.
Bake at 350 for 30 -40 minutes.
