Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350\u00b0F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes AnytimeTM Cinnamon Rolls, they do not need to rise. Bake at 350\u00b0F 25-30 minutes.
utter and sugar than other recipes because my family really likes
Cut loaf into thirds. Form each third into a ball. If using rolls combine 4 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350\u00b0F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.
For larger bowls cut loaf in half or use 6 dinner rolls.
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.
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.
Thaw bread separately in plastic bags.
When it is just thawed, it is most pliable.
Roll out 1 loaf Rhodes bread on 13 x 19-inch cookie sheet.
Sprinkle oregano and garlic on dough and cover with slices of pepperoni and then with slices of Provolone cheese.
Begin to roll from bottom right corner.
Coat rolled loaf with oil.
Bake at 425\u00b0 for 20 minutes.
Thaw Rhodes bread dough and let rise per instructions.
Roll out dough and rub with oleo.
Sprinkle with salt, pepper, oregano, garlic powder and slightly with oil.
Sprinkle with Parmesan or Romano cheese.
Cover with pepperoni slices.
Spread grated Mozzarella cheese over top.
Roll up and pinch ends shut.
Lay on greased cookie sheet and brush with an egg.
Sprinkle with garlic salt.
Bake at 350\u00b0 for 30 minutes.
br>Place about 14 frozen Rhodes bread dough rolls on top
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Spray Bundt pan with Pam.
Place 1/2 cup chopped pecans on bottom of pan.
Separate the Rhodes dinner rolls and place on top of pecans.
Mix 1/2 cup brown sugar and butterscotch pudding; spread on top of rolls.
Melt 1/2 stick butter; drizzle on top. Mix 1/4 cup sugar and 1 teaspoon cinnamon.
Sprinkle pecans on top.
Set out all day or all night for rolls to rise.
Bake 30 minutes at 350\u00b0.
Turn upside down on large plate.
Layer first four ingredients in bottom of Bundt pan.
Melt oleo.
Mix sugar and cinnamon in separate bowl.
Dip Rhodes dinner rolls into oleo and then in sugar mixture.
Layer in Bundt pan. Cover and let rise for 12 hours.
Bake at 350\u00b0 for 30 minutes. Let cool 15 to 20 minutes and remove from pan.
Grease Bundt pan.
Place 1/2 cup chopped nuts in bottom of pan.
Place 18 to 20 frozen Rhodes dinner rolls loosely around pan.
Pour small package of regular butterscotch pudding mix over rolls.
Melt 6 tablespoons butter and stir in 1/2 cup brown sugar and 1 teaspoon cinnamon.
Pour over rolls.
Cover and leave at room temperature overnight.
Bake at 350\u00b0 for 30 minutes.
Let set for 5 minutes; invert on plate.
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!
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.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy