Cut bicuits in fourths.
Mix white sugar and 1/4 tsp cinnamon together in a small bowl and rolls biscuits in it. Place in a greased loaf pan.
Melt butter and add brown sugar and remaining cinnamon. Pour over biscuits and bake at 350 for 35 to 40 minutes. Serve warm. Yum!
Butter bottom of Bundt pan.
Pour nuts around bottom of pan. Arrange one row of frozen rolls around bottom of pan.
In a two cup measuring cup, place pudding, cinnamon and add brown sugar to 1 cup line.
Mix together.
Pour mixture over rolls.
Pour melted butter over rolls.
Cover pan with a tea towel and put in cool place overnight (to rise).
Bake at 350\u00b0 for 35 to 45 minutes.
Flip out of pan onto a plate and scoop what is left in pan over rolls.
Grease Bundt pan; sprinkle in a few nuts.
Cut biscuits in quarters and roll in sugar/cinnamon mixture.
Melt oleo and add brown sugar.
Alternate layers of biscuits, oleo and brown sugar and nuts.
Bake
30
to 40 minutes at 350\u00b0.
Remove from pan. Serve hot or cold by \"picking\" apart with fingers.
In Bundt pan, spray Pam, place in rolls.
Sprinkle dry butterscotch pudding over rolls and cinnamon to taste.
In small pan, melt margarine and brown sugar; stir.
When melted, drizzle over rolls.
Cover with wax paper and let rise on counter overnight.
Preheat oven to 450\u00b0.
Grease 13 x 9 x 2-inch pan.
Cut biscuits in half.
Melt butter and dip biscuits in butter and then cinnamon-sugar.
Place in pan in rows, just touching each other. Sprinkle leftover butter and cinnamon sugar on top.
Bake at 450\u00b0 for 10 to 15 minutes.
Put sugar and cinnamon in paper bag.
Shake well.
Add cut up biscuits so that each piece is coated.
Put in well-greased Bundt pan, one over the other, using all the cut-up biscuits.
Pour Cinnamon and Oleo mixture over the biscuits and bake 25 minutes in a 350\u00b0 oven.
Grease and flour an angel food cake pan or Bundt pan.
Cut biscuits into quarters and dip in a mixture of 1/2 cup white sugar and 1/2 teaspoon cinnamon.
Place biscuits in pan.
In saucepan, melt the margarine, 3/4 cup white sugar and 3/4 teaspoon cinnamon. Pour mixture over biscuits.
Bake at 350\u00b0 for 30 to 35 minutes. Cool for 10 minutes and invert on plate.
Grease an angel food cake pan and place chopped nuts on bottom. Melt together margarine, brown sugar and cinnamon.
Drizzle half over nuts.
Place a layer of frozen rolls (12 to 16) on bottom of pan.
Sprinkle 1/2 pkg. butterscotch pudding over rolls, then pour over remainder melted sugar mixture.
Cover and let stand overnight.
In the morning, heat oven to 350\u00b0 and bake 25 to 35 minutes.
Cool slightly and invert pan on serving plate.
Dip each biscuit in melted margarine and then in mixture of sugars, nuts and cinnamon.
Stand on edge in 9 x 5 x 4-inch loaf pan.
Make 2 side by side rows.
Sprinkle with remaining sugar mixture.
Cover with foil and bake 15 minutes more or until golden and biscuits are done.
Cool 5 minutes and turn out on serving plate.
Great for Saturday morning breakfast or cold winter evening treat.
Spray Bundt pan with Pam. Melt together margarine, brown sugar and cinnamon.
Pour on top of rolls.
Cover with Saran Wrap (spray with Pam).
Leave out overnight.
Bake at 375\u00b0 for 20 to 25 minutes.
Cool 5 minutes before turning over onto the plate.
Preheat oven to 350\u00b0.
In a Bundt pan, melt 1/4 cup oleo in the oven.
Sprinkle 1/2 cup chopped pecans in bottom of pan with the melted oleo.
Cut biscuits into fourths and toss with 1/4 cup melted oleo and dump in Bundt pan.
In saucepan, bring to a boil and boil 1 minute 1 stick oleo, brown sugar and cinnamon.
Pour over biscuits and bake 20 to 25 minutes or until golden brown. Immediately invert onto a plate.
Serve warm.
Serves a lot!
Melt margarine, ice cream and sugar. Cut biscuits in quarters or halves.
Roll biscuits in cinnamon and sugar.
Pour melted ingredients over biscuits.
Bake at 400\u00b0 for 20 minutes.
Use a 9 x 13-inch pan or Bundt pan.
Lightly grease or spray tube pan.
Place frozen dough balls in tube pan.
Sprinkle pudding over dough balls.
Pour melted butter, brown sugar and cinnamon over pudding and dough.
Top with 1/2 cup chopped nuts.
Cover and set overnight at room temperature.
Bake at 350\u00b0 for 30 minutes.
Grease Bundt pan.
Place nuts in bottom.
Cut biscuits into quarters.
Roll in cinnamon-sugar mixture.
Arrange in pan.
Melt butter and brown sugar.
Pour over biscuits.
Bake at 350\u00b0 for 30 to 40 minutes.
Remove from pan.
Yields 8 to 10 servings.
Defrost bread in microwave about 12 minutes on medium or defrost.
Let set about 10 minutes.
Cut into 4 long strips and then into 1 1/2 inch pieces.
Dip in melted butter.
Mix together brown sugar, white sugar and cinnamon.
Roll dough in this mixture. Put into Bundt pan sprayed with Pam.
Let rise about 15 minutes. Bake at 350\u00b0 for 30 to 35 minutes.
Boil first 4 ingredients for 1 minute, then pour in the bottom of an angel food cake pan.
Cut biscuits in fourths; dip in melted butter, then dip in a mixture of sugar and cinnamon.
Drop in pan. Bake at 350\u00b0 for 45 minutes.
Flip upside down when baked.
Butter Bundt or tube pan.
Cut rolls in 2 to 3 pieces.
Place rolls in pan.
Sprinkle pudding mix over rolls, then sprinkle with cinnamon and nuts.
Melt butter and brown sugar in small pan.
Pour this mixture over rolls.
Cover pan with foil, then towel and leave on the counter overnight.
Bake at 350\u00b0 for approximately 20 minutes (with foil), then uncover and bake another 10 minutes.
Grease a Bundt pan.
Place nuts in the bottom.
Cut the biscuit into quarters.
Roll each quarter in cinnamon sugar mixture.
Arrange in the pan.
Melt the margarine.
Mix brown sugar.
Pour over the sugared biscuits.
Bake at 350\u00b0 for 30 to 40 minutes.
Makes 8 to 10 servings.
Grease Bundt pan.
Place nuts in bottom.
Cut biscuits into quarters.
Roll in cinnamon-sugar mixture.
Arrange in pan.
Melt margarine and brown sugar.
Pour over sugared biscuits.
Bake at 350\u00b0 for 30 to 40 minutes.
Place upside down on plate.
Enjoy! Serves 8 to 10.
Soften dry yeast in 1/4 cup lukewarm water.
In a large bowl, combine and mix like pie crust until crumbly the shortening, sugar, salt and 2 cups flour.
Scald milk and add to the dry ingredients in the bowl.
Stir until smooth.
Then add whole eggs, one at a time, and beat well. Add softened yeast and vanilla.