Grease a bundt pan with nonstick spray or butter. Assemble 18 frozen bread rolls (I used the Rhodes brand) into the bundt pan and put the pan on a cookie sheet.
Sprinkle the rolls with butterscotch pudding (the cooking kind – not instant). Make sure to give the rolls a good toss in the pudding.
In a small sauce pan, melt 1 stick of butter and 1/4 cup brown sugar. Give the mixture a good stir with a whisk.
Pour the brown sugar mixture over the butterscotch rolls. If you’re adding nuts (pecans would be a nice addition), sprinkle a 1/4 to 1/2 cup now.
Leave them uncovered and stick them in your oven (turned off of course) to let them rise overnight.
In the morning, remove them from the oven.
Baking time
Bake at 325°F for 25-30 minutes.
Now comes the fun part. Take them out and invert them onto a large plate or platter.