Butter a 9 x 13-inch pan. Add chopped nuts.
Place dinner rolls on top of nuts. Sprinkle pudding over rolls.
Melt margarine or butter with brown sugar.
Pour over rolls.
Cover pan with foil.
Put in a cold oven overnight.
In the morning, remove from oven and remove foil. Preheat oven to 375\u00b0.
Bake approximately 20 minutes and turn out on serving plate.
Butter a 9 x 13-inch pan.
Spread pecans on buttered bottom. Place frozen rolls on top of pecans.
Sprinkle pudding over rolls. In a saucepan, melt margarine and brown sugar; drizzle over rolls.
Cover with waxed paper sprayed with Pam.
Leave out overnight (or at least 6 hours).
Bake at 350\u00b0 for about 30 minutes.
(Place on cookie sheet in oven to prevent sugar from boiling over into oven.)
Let set a couple of minutes, loosen edges and flip onto cookie sheet or jelly roll pan.
Grease Bundt pan with shortening.
Place 18 frozen rolls in pan.
Sprinkle with pudding.
Mix brown sugar and butter.
Melt together until blended.
Pour over rolls and pudding.
Shake cinnamon over top and sprinkle pecans over top.
Cover pan with greased foil.
Place tea towel over foil.
Let rise overnight. Bake at 350\u00b0 for 30 minutes.
Let stand 5 minutes, then invert on plate.
In the Evening:
Spray Bundt pan with Pam.
Sprinkle chopped pecans on bottom of pan.
Put 18 frozen Rhodes rolls over nuts, then sprinkle regular butterscotch pudding over rolls.
Mix melted margarine, brown sugar and a dash of cinnamon together.
Pour over rolls.
Spray Pam over waxed paper and lay paper across pan.
Put dish towel over.
Let set overnight.
Butter Bundt pan.
Sprinkle nuts in pan.
Place rolls. Sprinkle pudding over rolls and pour cinnamon, brown sugar and margarine over rolls.
Let rise 4 to 5 hours.
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.
Grease a Bundt pan.
Put nuts in pan first, then all but 6 rolls.
Sprinkle pudding mix over rolls.
Mix butter and cinnamon together; drizzle over top.
Let rise overnight, uncovered.
Bake at 350\u00b0 for 30 minutes.
Put plate on top and turn out.
minute. This dough is easy to work with-if it
Grease Bundt pan.
Put frozen rolls in pan.
Sprinkle with pudding mix, white sugar and cinnamon.
In a small pan melt butter with brown sugar and Karo syrup.
Bring to a \"short\" boil.
Add chopped nuts and pour over rolls.
Cover with foil, then a cloth. Next morning bake at 350\u00b0 for 20 to 35 minutes.
Do not refrigerate overnight.
Loosen sides and flip over onto large serving plate.
Very easy and gooey.
Grease tube pan.
Sprinkle pecans in bottom of pan.
Add yeast rolls.
Mix together dry vanilla pudding, brown sugar and cinnamon.
Sprinkle over rolls.
Melt 1 stick butter and pour over rolls.
Let set out overnight.
Bake in preheated 300\u00b0 oven for 25 minutes.
Mix powdered sugar and milk.
Drizzle over rolls and let sit 15 minutes.
Turn out onto platter and drizzle remaining glaze over other side.
The night before, place a layer of frozen rolls in well-greased Bundt pan. Sprinkle pudding mix (dry) over rolls. Melt butter and add brown sugar and nuts, mixing well. Pour over rolls. Cover with towel and let rise for 8 to 10 hours. Bake in preheated 350\u00b0 oven for 30 minutes. Turn onto plate while hot.
Spray a large Bundt pan with Pam.
Put rolls in pan and sprinkle other ingredients over the top.
Let set overnight in uncovered pan.
In the morning, bake at 375\u00b0 for 25 minutes. Invert on large plate.
Serves 12.
Easy recipe for kids.
Grease a Bundt or tube pan.
Place frozen rolls in pan. Sprinkle pudding mix over rolls, getting some between the rolls. Melt butter; mix with brown sugar and cinnamon.
Pour over rolls, being sure to get mixture down in between rolls.
Sprinkle nuts all over.
Cover.
Leave on counter overnight.
Bake at 350\u00b0 for 30 to 35 minutes.
Place rolls in freezer 30 minutes to one hour ahead of time. Slice entire package of rolls horizontally.
Place ham on bottom section of rolls.
Top with cheese.
Replace roll tops.
Melt butter; add other ingredients and stir.
Pour over rolls (pull out sides of pan). Refrigerate overnight.
Bake at 350 degrees for 12 to 15 minutes or until thoroughly heated and cheese melts.
Spray bundt pan with nonstick cooking spray.
Place pecans in the pan; then add the roll dough.
Sprinkle pudding mix and cinnamon over the rolls.
Mix melted butter and brown sugar; pour over rolls.
Cover and allow to rise overnight.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool for 10 minutes, then invert onto a plate. Yield:
8 to 10 servings.
Place rolls in freezer for a little while.
Slice entire package of rolls in half horizontally.
Place ham and cheese on bottom half.
Replace top half.
Melt butter.
Add other ingredients to melted butter and stir.
Pour over rolls. Refrigerate overnight.
May be frozen then thawed in refrigerator. Bake at 350 degrees for 12-15 minutes.
Slice.
50\u00b0.
Unroll crescent rolls and separate.
Spread a
Place frozen rolls in well-greased Bundt pan (or angel food pan).
Sprinkle 3/4 of pudding over rolls.
You may add nuts, raisins, etc.
Melt butter and brown sugar together; let bubble a few seconds.
Pour mixture over the rolls.
Cover with foil and a towel and let stand on the counter overnight.
In the morning bake for 30 minutes at 350\u00b0.
Turn out of pan immediately.
Arrange rolls in fluted Bundt pan. Sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on countertop overnight or 8 hours. Next morning, bake at 350\u00b0 for 30 minutes. Let stand 5 minutes. Invert carefully over serving dish.
Grease a 9 x 13-inch pan.
Put pecans in bottom; place frozen dinner rolls over nuts.
Sprinkle dry pudding over rolls.
Boil sugar and oleo and pour over rolls.
Cover with plastic wrap and let set on counter overnight.
Bake at 350\u00b0 for 20 to 25 minutes. Let set in pan 10 minutes before turning out.