Butter the bottom and sides of a bundt or tube pan. Reserve remaining butter.
Sprinkle pan with chopped nuts.
In a bowl, mix dry pudding, cinnamon, and brown sugar.
Place frozen rolls in pan, while layering pudding mixture throughout. Cut remaining butter in small pieces and dot on top of rolls.
Put towel over rolls and let set overnight (about 8 hours).
The next morning, remove towel and bake in a preheated 350 degree oven for 35 to 40 minutes. Cover with foil to keep top from over-browning in the end if necessary (see notes)
Recipe Notes
Stacy’s Notes:
I make this every year on Christmas Eve night, to bake on Christmas morning.
I have always used a bundt pan, though the original recipe said a tube pan would work.
I have always used pecans, but walnuts might work (if you try them, let me know!)
The original recipe calls for Cook & Serve butterscotch pudding, so I have never tried it with Instant.
We always cover the buns with foil for the last 10-15 minutes, just keep an eye on them and when they are starting to brown, cover the bundt pan loosely with foil so they won’t burn.
Be careful flipping them over onto a serving platter, the caramel mixture will be hot and gooey 🙂
We reheat these in the microwave on subsequent mornings, for about 12-15 seconds.