Baking this recipe in a bundt pan make it a beautiful, sweet bread addition to the table.
Thaw rolls until soft (about 1.5 hours at room temperature). Cut dinner rolls in half and dip in dry pudding mix. Spray bundt pan with non-stick cooking spray. Arrange rolls in pan, alternately arranging and sprinkling walnuts and raisins. Sprinkle remaining pudding mix over top. Combine brown sugar, butter and cinnamon; heat together until butter is melted and a syrup is formed. (microwave about 1 1/2 minutes.) Pour syrup over pan rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350° F for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen the sides of the pan with a knife and invert bundt pan onto a serving plate.