These are the infamous rolls that I made Christmas morning that caught my oven on fire. I promise that if you put them in a big enough pan and make sure you've cleaned the oven in the last 6 months then you'll be just fine!
Yield: 12 servings
Cooking Time: 30 minutes
Ingredients:
1 1/2 pkg Frozen roll dough (25 oz)
1 1/2 pkg Butterscotch or vanilla instant pudding mix
3/4 cups Butter or margarine; melted
3/4 cups firmly packed brown sugar
1 tsp ground cinnamon
Procedure:
1. Sprinkle pecans in the bottom of a buttered 12-cup bundt pan. Arrange dough balls
in pan and sprinkle with dry pudding mix. Stir together butter, brown sugar and
cinnamon and pour over rolls. Cover, and chill 8 hours.
2. Bake at 350 degrees for 30 minutes or until golden brown. Invert onto a serving
plate and serve immediately. Yield - 8 servings.
Now that you've read that, THIS is what I do. I actually split one box of pudding between 2 SMALL bundt pans and put about 20 rolls in each. (After this year's disaster, I would suggest that you use REGULAR sized bundt pans!) The butter, sugar, and cinnamon I double and split that between the two bundt pans. I cooked it for 30 minutes both times that I made it and there were doughy rolls. Cook it longer. I don't care how long. Just keep an eye on it.
Another note: you don't have to let these 'rise'. The overnight chill expands them enough. They can go straight from the fridge to the oven. Good luck!
3 comments:
OK, so if we just want ONE batch, we use a regular size bundt pan, 20 rolls, one package of pudding (or just half a package?) and keep the other ingredients the same?
For one batch (or about 20 rolls)you can use the whole package of pudding if you want and keep the rest of the ingredients the same. I only split the pudding package because it seemed like a lot.
And so...what if they don't sell frozen rolls in your state. Move? Oh wait, reason # 501 not to move to New Jersey.
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