• Spray the bundt pan with cooking spray.
• Line the bottom with 16 frozen Rhodes rolls.
• Sprinkle the butterscotch pudding evenly over the top of the rolls.
• Melt the butter, then add the brown sugar and mix well.
• Sprinkle nuts over the rolls, then drizzle the caramel mixture on top.
• Cover with plastic wrap that has been sprayed with cooking spray (the side facing down).
• Overnight instructions
• To serve in the morning, prep these rolls the night before. Place in the refrigerator, and let rise overnight, or about 8-12 hours. They should be double in size. Leave them on the counter while the oven is preheating to 350 degrees. Bake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
• Same day instructions
• Leave the bundt pan on your kitchen counter for the rolls to rise, and until they've doubled in size. That should take between 3-5 hours, depending on hBake for 25-35 minutes, or until the tops are golden brown and the rolls are baked. I recommend using the middle rack. If the top is browning too quickly, lightly cover with a piece of foil.
• Store in an airtight container at room temperature for 2 days. To make them last longer, you can refrigerate for up to 5 days. Just warm them up in the microwave before serving!

Storage & Freezing

• You can freeze baked sticky buns for up to 3 months. Wrap first in several layers of plastic wrap, then two layers of aluminum foil. My last step is to then put them into a gallon size freezer bag for even more protection, so they don't get freezer burn. Thaw overnight in the refrigerator, then warm the buns for serving.