Bring first 4 ingredients to a boil for 2-3 minutes.
Let mixture cool.
Grease 8x10 pan.
Arrange frozen rolls in the pan.
Pour cooled mixture over rolls.
Lightly grease plastic wrap or aluminum foil and cover rolls.
Leave out overnight.
Preheat oven toe 350.
Cook 20-30 minutes.
When slightly cooled, frost with included icing.
br>Place about 14 frozen Rhodes bread dough rolls on top.
In
The night before, grease 10X13 pan and place frozen rolls in bottom then sprinkle 1/2 cup white sugar, 1 tsp cinnamon, 1/2 cup chopped nuts and then dry pudding over top.
In medium saucepan, melt 1/2 cup butter and 1/2 cup brown sugar and pour over top of rolls.
Place pan on counter and cover lightly with paper towels and let thaw and rise overnight.
In the morning uncover and bake at 350 for 30-35 minutes or until golden brown.
Turn out onto serving dish and serve warm.
Spray pans.
Put frozen rolls in bottom of 9x13-inch or 9x14-inch pan.
Or, cut balls in half and put half in bottom. Cover with half of the mixture and repeat in bundt pan or angel food pan.
Bring butter and cup of brown sugar to boil.
Drizzle over frozen rolls.
Cover with plastic wrap.
Leave on counter overnight.
Bake at 350 degrees for 30 minutes.
Turn out on plate. Enjoy!!!
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.
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 9 x 13-inch pan well.
Put frozen rolls in pan, about 15; sprinkle with dry pudding mix.
Combine butter, sugar, cinnamon and nuts.
Cook until sugar is completely dissolved.
Pour mixture over rolls.
Cover tightly and let set overnight on the counter. Bake in the morning at 350\u00b0 for 15 to 20 minutes.
Let stand 5 minutes and turn upside down on wax paper while still hot.
Prepare Bundt pan; spray with Pam.
Place crushed nuts in bottom of pan.
Place frozen rolls over.
Sprinkle with cinnamon. Sprinkle dry pudding mix over.
Bring butter and brown sugar to a boil; pour over rolls.
Place on counter overnight or let rise for 6 hours.
Bake at 350\u00b0 for 30 minutes.
Remove from pan immediately.
Place frozen rolls in Bundt pan.
Sprinkle brown sugar, pudding and cinnamon over top.
Drizzle the butter over all.
Bake at 350\u00b0 for 20 to 25 minutes.
Can add nuts if desired.
d place evenly the frozen rolls in pan. Sprinkle
Thaw rolls.
Preheat oven to 350\u00b0F.
Press 2 rolls together to make a 5 inch circle.
Cut cheese into 12 1-inch cubes.
In center of each circle place 1 cube of cheese and 2 Tbls of chili.
Pull all edges to the top and pinch together; place in sprayed muffin pan.
Sprinkle with shredded cheese, cover, let rise 15 minutes.
Bake for 20 minutes.
Butter Bundt pan and sprinkle with chopped pecans.
Throw in 24 Rhodes frozen dinner rolls.
Sprinkle with cinnamon and butterscotch pudding (not instant).
Pour melted butter and sprinkle on the brown sugar.
Cover with towel and set overnight. Brush top with butter.
Bake at 350\u00b0 for 20 minutes.
Cover with foil and cook ten more minutes.
ood baking pan.
Place frozen rolls in the pan. *see 2
Melt the brown sugar and margarine together.
Grease a 9 x 13-inch loaf pan with margarine.
Spread nuts.
Place frozen rolls in pan and pour mixture of melted butter and brown sugar on top. Sprinkle with dry pudding mix.
Set in cold oven overnight, covered with foil.
Bake next a.m. at 375\u00b0 for 20 minutes.
Take foil off the last 5 minutes.
Turn out on large platter or cookie sheet (upside down so caramel is on top).
Enjoy!
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.
Place the frozen yeast rolls in a single layer on
Grease a Bundt pan.
Lay frozen rolls on the bottom.
(It looks meager, but don't put more or it will rise over pan edge.) Mix pudding, sugar and nuts; pour over frozen rolls.
Melt butter and pour over rolls and dry ingredients.
Cover with towel; leave it out overnight to rise by morning.
Bake at 350\u00b0 for 30 to 35 minutes.
Invert and serve warm.
Grease a 9 x 13-inch pan well.
Sprinkle bottom of pan with pecans.
Put frozen rolls in pan.
Sprinkle one package of regular butterscotch pudding over rolls.
Bring 1/2 cup sugar and 1/2 cup oleo to boil.
Spoon over rolls.
Let stand at room temperature overnight, covered with Saran Wrap.
Bake at 350\u00b0 for 25 minutes.
Place frozen rolls in greased 13 x 9-inch pan.
Sprinkle dry pudding, brown sugar, margarine and pecans on top of rolls.
Put pan in a cold oven (gas or electric) and leave overnight to allow rolls to rise.
In the morning, do not preheat; set oven at 350\u00b0 and bake 20 minutes.
Turn rolls out onto a cookie sheet lined with foil.
Lightly grease a Bundt pan.
Sprinkle pecans in bottom of pan. Place frozen rolls in pan and sprinkle with package of dry pudding mix.
Melt margarine, remove from heat and add brown sugar and cinnamon.
Pour this mixture over rolls.
Let rise overnight, uncovered, at room temperature.
Bake at 350\u00b0 for 30 minutes. Immediately invert onto serving plate.