Prepare the pan with non-stick spray. I use a silicone pan and it is amazing! The silicone makes it easy to remove the bread and it's easy to clean.
Place the chopped nuts at the bottom of the pan all around. These will end up on top of rolls when you flip the pan after baking.
Soften ¼ cup of the butter in the microwave at 10-second intervals. You probably only need one or two intervals, mixing in between. Be careful not to completely melt the butter. Add the brown sugar to the softened butter and mix completely. Spread the mixture over the chopped nuts.
In a microwave-safe bowl, completely melt the remaining butter (about 30 seconds in the microwave). Use a medium-sized bowl because this will be one of the dipping steps. In another medium-sized bowl, combine the sugar and cinnamon. This will be the second dipping step.
Take each frozen roll one at a time and dip it first into the melted butter, then into the cinnamon-sugar mixture and ensure it is fully coated. Place the coated roll on top of the nut and butter layers. Repeat until the bottom of your pan is completely full. Be careful not to overcrowd the pan, these are going to rise A LOT!!
Take a piece of foil or plastic wrap and spray one side with non-stick spray. Place it over the top of the pan to cover the rolls (the cooking spray is so the rolls don't stick to the foil after they rise). Place the pan in a cold oven or on the counter overnight and they will be ready to bake in the morning when you wake up!