Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Shirley McDowell (from Paula Ellis)

1 (25 oz) pkg frozen dinner rolls
1 tsp cinnamon
½ C brown sugar, packed
½ to ¾ C chopped nuts
1 (4 oz) pkg butterscotch
walnuts or pecans
pudding (cook-&-serve, not instant)
1 stick margarine (or butter)

Grease 9x13 pan. Put chopped nuts in bottom of pan. Lay frozen rolls in nuts (6 rows of 4). Melt margarine in saucepan. When melted, stir in pudding mix, brown sugar & cinnamon. Pour mixture over rolls. Set pan, uncovered, in cold oven overnight. In morning (do not open over door), turn oven to 325 & bake 30-35 min. Turn over onto a plate. Serve.