Butterscotch Rolls

18 to 20 frozen rolls
1/2 small box instant butterscotch pudding, dry
1/2 cup (1 stick) butter, melted
1/2 cup packed brown sugar
1 teaspoon cinnamon
Nuts and raisins

Put rolls into greased Bundt pan. Pour other ingredients, in order, over the rolls; cover with plastic wrap and let rise for 8 hours or overnight for breakfast rolls.

Bake at 350 degrees F for 25 minutes. Turn upside down on plate. The syrup will run all over the rolls. Pull them apart and eat.