"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
18 Rhodes Frozen Rolls 1 sm pkg. Butterscotch Pudding Mix (not instant) 1/2 c butter 1/2 c Brown Sugar Cinnamon Nuts
Arrange frozen rolls in a prepared bundt or angel food pan. Sprinkle with pudding mix and cinnamon. Melt butter and brown sugar; bring to a boil and pour over rolls. Sprinkle with nuts. Allow to sit overnight on counter. In morning, bake at 350º for 30 to 35 minutes. Invert on plate with edges.
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