Butterscotch Rolls

Ingredients

• 18 to 20 frozen rolls
• 1/2 small box instant butterscotch pudding, dry
• 1/2 cup (1 stick) butter, melted
• 1/2 cup packed brown sugar
• 1 teaspoon cinnamon
• Nuts and raisins

Instructions

1. Put rolls into greased Bundt pan.
2. Pour other ingredients, in order, over the rolls; cover with plastic wrap and let rise for 8 hours or overnight for breakfast rolls.
3. Bake at 350 degrees F for 25 minutes.
4. Turn upside down on plate. The syrup will run all over the rolls.
5. Pull them apart and eat.