Sticky Buns (Jannie)

24 count Frozen Rhodes Rolls

½ cup butter melted

1 pkg. butterscotch pudding (not instant)

½ cup brown sugar

1 cup chopped nuts (sliced almonds)

1 cup raisins (if desired)

Put frozen rolls into Bundt pan.  Mix butter, butterscotch pudding, brown sugar and pour over frozen rolls.  Sprinkle nuts and raisins on top.  Cover with a dampened cloth or plastic wrap sprayed with Pam and let it set overnight.  Bake at 350° for 25-30 minutes.  Remove & invert pan.  Can also be done in a 9 x 13 pan and then not invert.