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Butterscotch Monkey Bread

1 packageBridgford Parkerhouse Rolls or Bridgford White Rolls
1 cuplight brown sugar
½ cupchopped walnuts
1 (3.5 oz.) packagebutterscotch pudding mix – cook and serve (not instant)
1 teaspooncinnamon
¾ cupmelted butter

Place thawed rolls on lightly floured surface; set aside. Lightly grease a Bundt pan; set aside. Sprinkle ½ cup of brown sugar evenly over the bottom of pan. Top with chopped nuts. Drizzle 3 tablespoons melted butter over the nuts and sugar. Combine remaining brown sugar with butterscotch pudding mix and cinnamon; set aside. Dip each piece of dough into melted butter and roll in sugar/pudding mixture.  Place evenly in pan. Drizzle with any remaining butter/sugar. Let rise until double in size (can cover with greased plastic wrap and place in refrigerator to rise overnight). Bake in a preheated 350°F oven for 35-40 minutes or until golden brown and cooked through. Remove from oven. Invert onto platter.

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