CINNAMON ROLL BUNDT (EASY)

Cinnamon roll bundt (easy) image

Provided by Mary Laschinski @mlaschinski

Number Of Ingredients 4

1 package(s) frozen giant cinnamon rolls ( i use rhodes)
1 stick(s) butter, melted
1 3 oz. package(s) sugar free instant vanilla pudding
2 teaspoon(s) cinnamon

Steps:

Place frozen package of rolls into refrigerator until ready to use- 6 or 7 hours is usually good. Leave frosting packages in refrigerator until needed.
Spray cooking spray into Bundt pan and place rolls on their sides in an even, slightly overlapping pattern in pan.
Melt butter and mix with SF pudding (dry) and cinnamon. If you want to use regular instant pudding you will need to use 2 sticks of butter (or margarine). You may sprinkle with pecans if you like.
Slowly pour mixture over rolls in Bundt pan. Place plastic wrap loosely over top and let rise overnight or 6 to 8 hours until double in size and slightly above the pan. Place on middle rack (remove upper oven rack).
Pre-heat oven as directed on package, usually 325 for about 40 minutes...take packages of frosting from fridge as this is baking. Remove when browned to your liking- cool for about 5 minutes and then knead the frosting package(s) and squeeze them onto warm cake. Spread evenly w/knife, or not!! Enjoy warm or cold. Heats up nicely in microwave.