Tuesday, April 15, 2008

Cinnamon Pull Aparts

This recipe is a family tradition in my house. We have these for breakfast for every birthday, for brunch for every Thanksgiving and for breakfast every Christmas. They are so yummy.

18 Rhodes frozen dinner rolls (I've tried other brands and they just don't work as well. For those of you who live in Cali the only place I've found that regularly carries this brand is Vons).

1/2 pkg. Butterscotch Cook & Serve pudding (not instant), (this has been hard to find lately, I find it randomly at different stores, they always have instant but its hard to find the cook and serve, so those of you who live in so cal, let me know if you find a good place that carries it. Stater Bro.'s does once and awhile, but I haven't had luck at Vons).

1/2 t. cinnamon (sometimes I just eye ball it)

1/2 c. firmly packed brown sugar

1 cube of butter

Place rolls in a greased Bundt Cake Pan. Sprinkle dry pudding mix and cinnamon over frozen rolls. Melt butter with sugar in a sauce pan and stir together. Pour butter/sugar mixture over the top of the frozen rolls. Cover bundt pan with Pam sprayed plastic wrap and let rise overnight (about 8 hrs., I wouldn't let it rise over 10 hours because they get too big and the top tends to burn in the oven, but it depends on the dough. They should rise a little above the bundt pan, but not so much that they fall over the side of the pan.) Take off plastic wrap and bake at 350 degrees for about 15 minutes. Pull out of the oven and place a large plate on top and invert the bundt pan onto the plate so the rolls fall out on the plate (you might have to separate the rolls from the pan a little bit before you tip it upside down, and of course you'll need to use hot pads during this process.) Now eat! Wish I had a picture to show you how good they look!

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