Sticky Buns

Before every Sunday morning session of General Conference our family would eat sticky buns along with eggs, hash browns, and juice. We also eat sticky buns every Christmas morning. We have had many experiences where the rolls bake for over an hour, look and smell done, and when we go to eat them they are still doughy inside. It has taken several tries to get the recipe right but now it turns out ALMOST every time.

1 (3.5 oz.) pkg butterscotch pudding
1 tsp. cinnamon
3/4 cup brown sugar
1/2 cup butter
1/2 cup walnuts

Mix pack of butterscotch pudding with cinnamon and brown sugar in small bowl. Cover bottom of bundt pan with walnuts. Add frozen rolls evenly throughout pan (typically use 14-18 rolls per pan). Cover rolls with the pudding mixture and then melt butter and pour on top. Let pan sit overnight in the refrigerator. The next morning let the rolls sit for 30 minutes before cooking. Bake for 30 minutes at 375 degrees. Immediately put rolls upside down so they will not stick to pan. Serve warm.