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Bundt Pan Breakfast Rolls Recipe

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This recipe for Bundt Pan Breakfast Rolls, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Pruett Campbell
Added: Tuesday, June 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
16 Frozen Rhodes Dough Rolls
1 3.5 oz Package Butterscotch Pudding
(Cook & Serve Type)
1 Cube Margarine or Butter
3/4 Cup Brown Sugar
Cinnamon

Directions:
Directions:
Spray bundt pan with Pam. Put frozen rolls in pan. Sprinkle with pudding, brown sugar & cinnamon over rolls. Cut margarine into slices over top. Cover with towel and let rise for 10 hours or overnight.

Bake 350 for 20 minutes or until golden brown. Invert on plate & serve warm. Can add raisins and nuts.

 

 

 

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