Butterscotch Monkey Bread

Place thawed rolls on a lightly floured surface and set aside. Lightly grease a Bundt pan and set aside. Sprinkle ½ cup of brown sugar evenly over the bottom of the pan. Top with chopped walnuts and drizzle 3 tablespoons of melted butter over the nuts and sugar. Combine the remaining brown sugar with the butterscotch pudding mix and cinnamon; set aside. Dip each piece of dough into melted butter and roll in the sugar and pudding mixture. Place the coated dough pieces evenly in the prepared pan. Drizzle any remaining butter and sugar mixture over the dough. Let rise until double in size. For overnight preparation, cover with greased plastic wrap and place in the 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 and immediately invert onto a serving platter.