What you need:

• Pam nonstick spray
• 18 Rhodes frozen rolls
• 1 small package Cook and Serve Butterscotch pudding
• 1/2 cup chopped walnuts
• 1/2 cup salted butter
• 1/2 cup brown sugar

Spray bundt pan with Pam spray. Place frozen rolls in pan. Sprinkle pudding mix over rolls evenly.

In small sauce pan:

Melt butter and brown sugar till caramelized.

Pour caramel mixture over rolls to coat evenly. Sprinkle walnuts on top. Cover with dishcloth and let rise overnight. In morning, bake, uncovered, at 350 degrees for 20-30 minutes. Let sit 5 minutes. Flip bundt pan over into large bowl, dumping out sticky buns. Drizzle excess caramel over top. Serve immediately.