Carmel Topping:
1/2 cup Brown Sugar
1 pkg Dry Butterscotch Pudding (regular, not instant)
1/4 cup White Sugar
1 tsp Cinnamon
1/2 cup Nuts (optional)
3/4 cup Melted Butter
Other Ingredients:
Rhodes Frozen Rolls
Directions:
The night before you want to serve these rolls, grease a bundt pan and dump 12 frozen rolls in the pan. Sprinkle 1/2 of the topping over the rolls. Place another 12 frozen rolls on top and sprinkle the remaining topping. Cover with plastic wrap and put in your refrigerator.
The next morning, take the pan of rolls from the refrigerator and let stand on counter for 1-2 hours. Preheat oven to 350. Bake 30-40 minutes or until rolls are browned and cooked through. Let the rolls cool for 10 minutes. Turn out of pan and serve.
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