• 18 frozen yeast dinner rolls (Rhodes or any other brand)
• 1 package (3.5 oz) cook & serve butterscotch pudding (don’t use instant)
• ½ cup packed brown sugar (light or dark)
• ½ cup butter
• ½ tsp vanilla

The night before, place frozen rolls in greased Bundt pan (or angel food pan or any other deep dish).  Sprinkle dry pudding mix over rolls.  If you like sticky buns with nuts, sprinkle about ½ cup pecans or walnuts over the rolls. 

In saucepan, mix butter and brown sugar, stirring constantly until it comes to a boil.  Remove from heat and add vanilla.  Mix well and pour over rolls. Let rise in a warm place for at least 8 hours. 

The next morning, bake at 350 degrees for about 30 minutes.  Cool and turn out onto a plate.