12 Rhodes Rolls, partially thawed*
1 c. brown sugar
1/2 c. butter
2 tsp. cinnamon
1 (3 oz) package cook and serve butterscotch pudding
Prepare the night before you want to serve these. Grease a bundt pan. In a small sauce pan over medium-high heat, combine brown sugar, butter and cinnamon. Cook until everything is melted and combined. Cut the partially thawed rolls into quarters, or sixths. Place half the cut up rolls in the pan. Pour 1/2 of the melted sugar mixture over top. Sprinkle with 1/2 of the pudding packet. Add remaining cut up rolls. Pour remaining 1/2 of melted sugar mixture on top and sprinkle with the last 1/2 of the pudding packet. Let raise over night on the counter with a cookie sheet underneath to catch anything that might drip. In the morning, bake at 350° for 30 minutes.
*You want the rolls thawed just enough that you can cut them with kitchen scissors, but not all the way thawed. They will continue to thaw and raise over night.