Arrange frozen rolls in greased tube pan. Sprinkle dry pudding mix over rolls.

Cook butter, brown sugar, walnuts and cinnamon over low heat until sugar is dissolved and mixture bubbles; pour over rolls.

Cover tightly with foil and let stand on counter overnight.

Bake, uncovered, at 350˚F for 30 minutes. Let stand 5 minutes, then invert onto serving platter.

Notes: I use a 9 x 13 pan and do not invert until taking out to serve.