1/2 pkg frozen rolls (about 18)
1/3 cup granulated sugar
1/3 cup brown sugar
1 small pkg butterscotch pudding mix (not instant)
1/3 cup butter, melted
1/4 cup chopped nuts

Place the frozen rolls evenly in a greased bundt or angel food pan. Don't use a pan with a removable bottom, or the butterscotch mixture will leak out. Mix the remaining ingredients together and pour over the rolls. Cover with plastic wrap and allow to set overnight to rise. In the morning bake for 30 minutes at 350 degrees. Remove pan from oven and invert onto serving dish. Let the pan set for a few minutes to allow the caramel to run down over the rolls. Serve warm.
Quick version: Substitute 2 tubes of refrigerator biscuits (cut into quarters) for the frozen dough. Pour butterscotch mixture over biscuits and bake for 20-30 minutes.