added by Melinda Stern
i got this recipie from “the dinner diva”. one word: AMAZING!!!
Ok, let’s see, I always use frozen ROLLS, like Rhode’s or something along those lines. I’m at a very high altitude here in NM, so the rolls do over-rise for me as well. But i just punch them down and bake away. It’s never given me too many problems.
As far as using bread-maker dough, I don’t see any reason why that wouldn’t work, but I would make sure they were frozen before starting the recipe. I would totally try raisins if your family likes them. It would make them even sweeter, so if you really like sweet stuff it might be great.
-Can I make a bread dough in my bread maker, freeze it as rolls and use those? Could I make the dough into a cinnamon raisin dough? Like, Jeanne Morinville, I have had problems with dough over-rising at room temperature. What to do?
made this for our Christmas breakfast and loved it!!! I’ve made monkey bread using biscuits but this was much better than using biscuits
20 unbaked frozen dinner rolls
1 c brown sugar
1/4 c instant vanilla pudding mix
2 tsp ground cinnamon
1/3 c butter, melted
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1. Lightly grease a 10-inch bundt cake pan. Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix and cinnamon. Pour melted butter over the top. If you don’t have a bundt pan, you can use a muffin tin, but they turn out better in a bundt pan.
2. Cover with a clean, damp cloth and leave overnight at room temperature to rise.
3. In the morning, preheat the oven to 350 degrees. Bake rolls for 25 minutes, until golden brown. Turn rolls out onto a serving plate and dig in!
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