18 frozen Rhodes rolls
1 pkg butterscotch jello cook and serve 3.5 oz
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp cinnamon
Melt butter in a small bowl. Dip frozen rolls in the butter and place in bundt pan. Add brown sugar, and cinnamon to the extra butter and mix. Place by the spoonful over the rolls. Cover with plastic wrap and let sit over night to rise. In the morning, preheat oven to 350 degrees. Remove plastic and cook for 20 minutes. Flip over onto a platter, to let sauce cover the rolls evenly. Serve
