Grease the bottom of a Bundt or tube pan.
Add nuts to bottom if desired.
Place frozen rolls in pan.
Sprinkle dry pudding mix over rolls.
Melt butter, sugar and syrup until sugar melts (can be microwaved).
Pour mixture over rolls.
Sprinkle with cinnamon. Cover tightly with foil and let rise 2 to 3 hours or overnight. Bake covered 1/2 hour at 350\u00b0.
Let stand at least 10 minutes before turning onto cake platter.
Grease Bundt pan, layer frozen rolls in pan.
Mix the sugar and cinnamon; pour over rolls.
Pour nuts, brown sugar and vanilla pudding over rolls.
Slice butter and dot over rolls.
Cover pan with towel, let rise overnight.
Bake at 350\u00b0 for 35 to 40 minutes.
Let cool a few minutes.
Quarter frozen rolls while still frozen and drop into greased tube pan.
Sprinkle dry ingredients, pecans and raisins.
Drizzle butter on top.
Cover with cloth and let set until morning.
Bake on bottom rack at 325\u00b0 for 20 to 30 minutes.
Put frozen rolls in Bundt pan and spread cooked pudding on top. Melt oleo and add brown sugar and cinnamon; pour over rolls and let set until it doubles in bulk. Bake at 350\u00b0 for 20 minutes.
The night before, spray the bundt pan with Pam (the floured, baking variety).
Spread 15 frozen rolls around the bottom of the pan.
Sprinkle the packet of butterscotch pudding over top.
Sprinkle brown sugar over.
Drizzle the melted butter over everything, saturating as much sugar/powder as possible.
Cover with towel and let rise over night.
Bake at 350 degrees for 30 minutes.
Let cool a bit and invert on a nice serving dish with some kind of lip (the butter will run).
Serve with fresh melon and orange juice.
br>Place half of the frozen rolls into the pan, drizzle with
Place the pecans in the bottom of a greased tube or Bundt pan. Scatter the frozen rolls in the pan.
Sprinkle the dry pudding mix over the rolls.
Melt butter and add brown sugar.
Blend well and add milk.
Mix well and pour over frozen rolls and pudding mix.
Cover and let rise at room temperature for 8 hours or overnight.
Bake at 350\u00b0 on bottom rack of oven for 25 minutes or until done.
Butter top after removing from oven.
Invert pan onto serving plate immediately, serve warm.
Grease and flour Bundt cake pan.
Sprinkle in the chopped pecans.
Place frozen rolls on top of pecans.
Mix brown sugar and pudding mix and sprinkle over rolls.
Mix sugar and cinnamon and sprinkle over pudding mix.
Pour melted butter over all.
Place in cold oven overnight, uncovered.
Butter tube pan.
Add nuts and raisins as preferred to bottom of tube pan.
Open package of frozen rolls and add cinnamon and white sugar.
Shake package to coat rolls.
Empty package of rolls into tube pan.
Spread evenly in tube pan.
Sprinkle vanilla pudding on top of coated rolls.
Sprinkle brown sugar on top of vanilla pudding.
Drizzle butter over brown sugar.
Place in cold oven over night and let rise.
Preheat oven 350\u00b0F.
Bake for 25-30 minutes.
Remove from oven.
Flip tube pan to remove rolls.
Coat tube pan with Pam.
About 8 hours before serving (night before), put frozen rolls in tube pan.
Melt butter and pour over rolls.
Combine sugar and cinnamon.
Sprinkle over rolls.
Spread pecans and then pudding over rolls.
Spray Pam on waxed paper or Saran Wrap and place loosely over tube pan.
Leave at room temperature.
Grease Bundt pan (I use spray Pam).
Sprinkle nuts on bottom. Place frozen rolls evenly in pan.
Sprinkle dry pudding mix over rolls.
Mix melted butter, brown sugar and cinnamon together and pour over rolls.
Cover with towel and let stand overnight.
Heat oven to 350\u00b0 and bake 25 to 30 minutes.
Cut rolls into 3 pieces each while frozen.
Melt oleo; add sugar and cinnamon.
Pour over rolls and mix.
Pour into ungreased Bundt pan.
Let rise 1 or 1 1/2 hours.
Cook 35 to 40 minutes at 350\u00b0.
Night before:
Butter angel food cake pan. Dump in frozen rolls.
Blend dry pudding, brown sugar, cinnamon and nuts. Scatter over dough.
Cut butter into pats and arrange over top of pan. Cover with foil and leave on counter overnight.
At 10:00 p.m. or 8 hours before serving:
place nuts in angel food cake pan.
Place 20 frozen rolls in pan and pour pudding mix over rolls.
Melt margarine and pour over.
Sprinkle with brown sugar and cinnamon.
Cover and let set overnight or until raised up out of pan.
Bake at 350\u00b0 for 30 minutes.
Cool 5 minutes, then invert onto cake plate and pull apart.
Grease Bundt pan.
Spread raisins and nuts in bottom of pan. Place frozen rolls in pan.
Put pudding mix and brown sugar together and sprinkle on top.
Cover with foil and let rise overnight.
In the morning, uncover and bake at 350\u00b0 for 30 minutes.
Invert on plate.
Mix dry ingredients by hand.
Lay rolls in pan.
Put mix on top of rolls.
Let set overnight.
Bake at 325\u00b0 for about 15 minutes.
Enjoy!
Take all frozen bread pieces or may cut in half the pieces. Place in tube pan.
Sprinkle dry ingredients on this, then pour melted butter over all. Cover with a towel and let rise 6 to 8 hours. This is good to fix at 10 p.m.
and bake at 7 a.m. for 30 minutes at 350\u00b0 for breakfast.
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350\u00b0F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.
Grease tube pan.
Cut roll dough pieces in half (while still mostly frozen) and place in pan.
Sprinkle brown sugar over dough pieces and sprinkle nuts and cinnamon over brown sugar.
Pour melted margarine over all.
Cover with a tea towel and leave on countertop overnight.
In morning, heat oven to 350\u00b0.
Bake 35 to 45 minutes or until browned and done.
Invert on a plate and remove pan.
Thaw rolls out of package for 10 minutes.
Quarter each roll. Melt margarine and mix with pudding, cinnamon and sugar.
Dip each roll in mixture.
Place in Bundt pan alternating with nuts.
Let rise on counter overnight.
Bake in a 375\u00b0 oven for 20 to 30 minutes.