Butterscotch Pull-Apart Breakfast Rolls


18 frozen dinner rolls
1 3-oz package butterscotch cook and serve pudding mix
3/4 stick butter
1/2 c. brown sugar
1 c. chopped walnuts

The night before:  Heavily butter a bundt pan; cover bottom with 3/4 c. nuts.  Place frozen rolls evenly in pan. 

Sprinkle with dry pudding mix and set aside.  In a saucepan, melt butter; add brown sugar and boil one minute.  Drizzle sugar mixture over rolls and sprinkle with the remaining nuts.  Place in a cold oven overnight.

Morning:  Remove pan from oven.  Preheat oven to 325 degrees; bake rolls 35 minutes.  Invert onto a serving plate.

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