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.
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.
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.
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.
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.
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.
ace evenly the frozen rolls in pan. Sprinkle
nough to cut.
Cut rolls in half. Place 24 halves
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.
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.
lace about 14 frozen Rhodes bread dough rolls on top.
In
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.
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.
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.
Make 5 or 6 cuts deep into roll cutting nearly to the bottom.
Squeeze butter or margarine into each slice and dust with flour, if desired.
Place roll in muffin tin cup sprayed with non-stick cooking spray.
Cover with sprayed plastic wrap, and allow to rise until double in size.
Remove wrap and bake at 350\u00b0F (175\u00b0C) for 15 to 20 minutes.
Immediately place rolls on cooling rack.
With a knife or scissors, cut each roll in half. Flatten slightly and dust with flour. Place cut side down on a sprayed baking sheet. Cover with sprayed plastic wrap.
Let rise until double. Remove wrap and bake at 350\u00b0F for 15 minutes or until lightly browned. Cool and slice in half for dollar size sandwiches.
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 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.
Place the frozen yeast rolls in a single layer on
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.