sticky buns (erica wilcox)

1 cube butter
1 small pkg. butterscotch NON-INSTANT pudding
1 1/2 - 2 tsp cinnamon
1/2 - 1 cup chopped pecans (optional)
1/2 cup brown sugar
1 pkg. Rhodes white frozen rolls

1. Butter bundt pan
2. Sprinkle with half the nuts
3. Mix together small pkg. butterscotch pudding, mixed with cinnamon.
4. Place frozen rolls on nuts in bundt pan.
5. Sprinkle pudding mixture and remainder of nuts over rolls.
6. Melt 1 cube butter with 1/2 cup brown sugar beat well to blend together. (melt butter, then add brown sugar to mix more easily)
7. Pour over rolls in pan.
8. Cover with foil and let sit overnight to raise. Uncover and bake at 325 degrees for 30 minutes. Turn upside down on serving dish.
9. ENJOY!!!