SWEET ROLLS OVERNIGHT

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Sweet Rolls Overnight image

This is from one of my favorite cookbooks by "KCTS Cooks" a local TV station. This one is called "Favorite Recipes" and it is from a local viewer here in Gig Harbor, Washington. Marti says it is always a big hit and for variations she has used coconut pudding with rum and coconut extract. I haven't made it yet but there is no yeast needed and I'm yeast challenged. :) Cooking time does not include overnight rising.

Provided by teresas

Categories     Breads

Time 50m

Yield 14 rolls, 14 serving(s)

Number Of Ingredients 11

1 cup almonds, chopped and divided
14 Rhodes frozen rolls
1/2 cup butter, melted
1/4 cup triple sec, Grand Marnier (or liqueur of your choice)
1 teaspoon orange rind, grated
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup golden raisins or 1/4 cup dried cranberries
1 (3 1/2 ounce) package instant butterscotch pudding mix (not diet)

Steps:

  • Spray your favorite Bundt pan with nonstick spray, and sprinkle with 1/2 cup chopped almonds or nuts of your choice.
  • Place about 14 frozen Rhodes bread dough rolls on top.
  • In a bowl mix melted butter, Triple Sec, orange rind, cinnamon, brown sugar, salt, vanilla, another 1/2 cup chipped toasted almonds and golden raisins.
  • Pour over the frozen rolls.
  • Finally sprinkle butterscotch pudding over the top and let rise overnight.
  • In the morning preheat oven to 350 degrees and bake for about 40 minutes. Cover with foil the last few minutes if browning too quickly.
  • Invert to serve.

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