Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
Place nuts in bottom of greased Bundt pan.
Arrange rolls on top.
Sprinkle dry pudding over rolls.
Cook butter, sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles; pour over rolls.
Cover tightly with foil and let stand on counter overnight.
Next morning, bake at 350\u00b0 for 30 minutes (take foil off before baking).
Let stand 5 minutes, then invert onto serving dish.
Line 9 x 13 pan with crescent rolls. Pinch seams together. Brown sausage and drain. Add cream cheese and stir until smooth. Spread sausage mixture over crescent rolls. Top with 2nd can crescent rolls. Cook according to crescent roll directions.
Unroll and separate crescent rolls.
Place 1/8 of the shaved ham on each roll; sprinkle with grated cheese.
Roll up dough as directed on package and place on nonstick cookie sheet or baking sheet.
Bake according to package directions, or until rolls are brown.
Makes 8 breakfast rolls.
Butter pan.
Shape rolls into golf ball size.
Put in Bundt pan half of the rolls.
Sprinkle sugar, cinnamon, nuts and dry coconut pie filling over rolls.
Repeat, using second dozen rolls.
Put in cool oven overnight (uncovered).
Next morning, remove rolls from oven.
Preheat oven to 350\u00b0.
Bake for 30 to 35 minutes.
Place nuts in bottom of greased Bundt pan.
Arrange rolls on top.
Sprinkle dry pudding over rolls.
Cook butter, sugar and cinnamon over low heat until sugar is dissolved and mixture bubbles; pour over rolls.
Cover tightly with foil and let stand on counter overnight.
Next morning, bake at 350\u00b0 for 30 minutes (take foil off before baking).
Let stand 5 minutes, then invert onto serving dish.
Grease Bundt pan.
Place 24 rolls in pan.
Sprinkle with pudding mix and brown sugar.
Pour melted butter over top. Sprinkle with nuts and raisins.
Let rise on countertop.
(Takes 6 to 8 hours).
Bake at 350\u00b0 for 25 to 30 minutes.
Invert on plate immediately.
Can put together at bedtime and cook for breakfast rolls!
Grease Bundt pan.
Pour nuts in bottom of pan; place frozen rolls on top of nuts.
Melt butter, brown sugar and cinnamon together.
Sprinkle instant pudding over frozen rolls, then pour melted mixture over top.
Let rise overnight.
Bake at 350\u00b0 for about 35 to 40 minutes.
Butter a 9 x 13-inch pan and put pecans in bottom.
Place 20 rolls on pecans.
Put dry pudding over rolls.
Melt butter and brown sugar and pour over rolls.
Cover with wax paper.
Put in cold oven overnight.
In morning, take out and preheat oven to 350\u00b0.
Bake 25 minutes (check your oven).
Take out and turn out on a cookie sheet.
Roll crescent rolls out flat.
Spread slightly with butter. Sprinkle with nuts.
Mix butter, honey and confectioners sugar and set aside.
Separate each roll and roll up crescent style.
Place in sprayed 8 x 12-inch pan.
Bake in 350\u00b0 oven until golden brown. Drizzle honey mixture on warm cooked rolls, not hot rolls.
Put pecans on bottom of Bundt cake pan.
Place frozen rolls over them.
Sprinkle with butterscotch pudding mix (instant will not work!!)
Melt margarine, add the sugar and cinnamon.
Pour over frozen rolls and pecans.
Cover with towel and leave on counter overnight.
Bake at 350\u00b0 for 25 to 30 minutes in the morning. Invert on serving dish immediately upon removing from oven.
Place 1 can rolls in 9 x 13-inch pan.
Mix and beat well cream cheese, 2 egg yolks, vanilla and sugar.
Spread on rolls in pan. Press second can of rolls on top.
Beat egg whites until fluffy. Frost dough with mixture.
Sprinkle 1/4 cup sugar on top.
Bake at 350\u00b0 for 35 minutes.
Unroll 1 can of rolls and lay in bottom of 13 x 9 pan.
Don't press seams together.
Mix cream cheese with 1 cup Splenda and vanilla.
Spread over rolls.
Place 2nd can of rolls on top.
Pour melted margarine over rolls.
Mix 1/2 teaspoon cinnamon with 1/4 cup Splenda and sprinkle over top.
Bake at 350\u00b0 for 30 minutes. Let cool.
Best served a little warm.
Grease a Bundt pan with oleo.
Put dinner rolls in and sprinkle dry pudding mix over the rolls.
Pour in the melted butter, brown sugar and pecans.
Put towel over pan and let the rolls rise overnight.
Bake at 325\u00b0 for 25 to 30 minutes.
Let cool for 5 minutes.
Throw onto plate! Excellent and easy!
Spray bundt pan with cooking spray if not using non-stick pan.
Put frozen rolls in bundt pan.
Do not use whole package or overfill pan because rolls will rise over rim.
Sprinkle pudding over rolls.
Top with nuts.
Blend butter, sugar and cinnamon.
Bring to boil; cool.
Pour over rolls.
Let set at room temperature overnight.
In A.M. bake for 25-30 minutes at 350\u00b0.
Split dinner rolls in half lengthwise.
Butter bottom half. Layer shaved ham over bottom.
Top with single layer of Swiss cheese, then single layer of American cheese.
Replace top. Combine melted margarine and poppy seed.
Pour over top.
Cut individual rolls apart.
Wrap in foil and refrigerate overnight. Next, morning, bake at 350\u00b0 for 30 minutes.
Preheat oven at 350\u00b0.
Spray Bundt pan with Pam.
Place frozen rolls in single layer around pan.
Sprinkle pudding, brown sugar and nuts on rolls.
Pour melted butter on top.
Bake 25 to 30 minutes.
Invert rolls onto flat plate immediately.
Grease an angel food or Bundt pan.
Drop frozen rolls into pan.
Mix dry pudding mix, pecans, brown sugar and cinnamon in small bowl; sprinkle over frozen rolls.
Cut butter into small pieces; arrange over mixture.
Cover with foil; let stand overnight.
Grease bottom of a 9 x 13-inch pan.
Sprinkle pecans in bottom of pan.
Place rolls on top of pecans.
Sprinkle pudding on top of rolls.
Melt oleo, brown sugar and cinnamon.
Spoon over rolls. Cover with cloth and let rise overnight.
Bake 20 minutes at 350\u00b0. Flip over while hot.