Ingredients:
20 frozen dough rolls ( ie. Rhodes)
1/2 cup packed brown sugar
1/2 cup butter or 1/2 cup margarine
1 (3 ounce) boxes of non-instant vanilla pudding mix
1/2 cup walnuts (optional) or 1/2 cup pecans (optional)
2 teaspoons cinnamon
Directions:
Spray Bundt pan with non-stick spray.
Layer frozen rolls in pan.
Melt butter, add cinnamon and pour over frozen dough.
Mix dry pudding, brown sugar, and nuts.
Sprinkle over dough.
Leave out overnight uncovered.
Bake at 350F for 25 to 30 minutes, watch for browning.
Invert on plate.
(Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).
Servings: 10
Time preparation: 10 min.
Time total: 40 min.