Butterscotch Monkey Bread

Place thawed rolls on lightly floured surface; set aside. Lightly grease a Bundt pan; set aside. Sprinkle ½ cup of brown sugar evenly over the bottom of pan. Top with chopped nuts. Drizzle 3 tablespoons melted butter over the nuts and sugar. Combine remaining brown sugar with butterscotch pudding mix and cinnamon; set aside. Dip each piece of dough into melted butter and roll in sugar/pudding mixture.  Place evenly in pan. Drizzle with any remaining butter/sugar. Let rise until double in size (can cover with greased plastic wrap and place in 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. Invert onto platter.