These are easy, yummy, and much more dessert than roll.
24 frozen white rolls, such as Rhodes, thawed but still cold
1/2 box non-instant (Cook and Serve) butterscotch pudding mix
1/2 cup chopped nuts, optional (I leave them out)
1/2 cub butter or margarine
1/2 cup packed brown sugar
Spray bundt pan or 9 x 13 pan generously with cooking spray. If using a bundt pan, cut rolls in half. Roll rolls in dry pudding mix, then arrange evenly in whatever pan you're using. If using nuts, arrange evenly with the pudding mix-coated rolls. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter in a small saucepan until syrupy, stirring well. Pour over rolls. Cover pan with sprayed plastic wrap. Let rise until doubled in size or even with the top of the bundt pan. Remover wrap and bake at 350 for 30-35 minutes. Cover with foil for the last 15 minutes of baking. If using a bundt pan, cool for 5 minutes, then invert onto a serving platter.
Tip: I typically use a 9 x 13 pan because I think it cooks more evenly. You can also use 12 of Rhodes' Texas rolls if you want a big, puffy finished product. Either way, I'd recommend putting your pan on a rimmed cookie sheet while baking because sometimes it puffs so much that it drips.