Adapted from The Graham Inn's Recipes
24 ounces frozen roll dough (I use half a package of Rhode's frozen white roll dough)
1 package butterscotch pudding, not instant
3/4 cup brown sugar
1/4 cup sugar
1/2 cup melted butter
Spray 10 inch solid tube pan with Pam. Place rolls in bottom of pan.
Combine brown sugar, sugar and pudding mix. Sprinkle evenly over rolls. Pour melted butter over rolls.
Cover with a tent of foil sprayed with Pam. Let sit overnight on counter.
In the morning, preheat oven to 350º. Bake 30 minutes. Remove from oven and let cool a few minutes. Carefully turn out onto serving plate (butterscotch glaze will be very hot).