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Spray bunt pan with non-stick spray. Spread nuts on
the bottom of the pan. Sprinkle the pudding
mix on top of the nuts, dusting around the cone and
sides. Place the rolls, evenly spaced, in the pan.
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Meanwhile, melt the margarine in a small sauce pan
at medium heat. Add brown sugar and cinnamon.
Heat slowly, stirring occasionally until
dissolved. Pour over rolls. Cover with plastic
wrap, also sprayed
with non-stick spray. Let rise over night on the
counter. Bake in a pre-heated oven at 325 F for 25
to
30 minutes. For variation substitute cook n’ serve
vanilla pudding for the butterscotch pudding.
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