Zippy Cinnamon rolls

Credit: Midwest Living June 2010

Frozen bread dough and pudding mix can fool anyone into thinking you spent the morning baking cinnamon rolls.

Do your prep the night before: 20 minutes. Chill: overnight. Stand: 45 minutes. Bake 20 minutes. Cool 5 minutes.

Coat 15x10x1-inch baking pan with non-stick cooking spray. In prepared pan, arrange rolls from 36.5 oz package (12 count) frozen cinnamon rolls (with frosting in package). Chill frosting until ready to use. Sprinkle one 4-serving size package vanilla or butterscotch “cook and serve” (NOT INSTANT) dry pudding and pie filling mix over frozen rolls.

In small bowl, whisk 1/2 cup melted butter and 1/2 cup packed brown sugar. Spoon over rolls. Cover with waxed paper, then with plastic wrap; chill overnight.

Remove overwrap. Let stand at room temperature 45 minutes. Bake in 350 oven  20 minutes or until golden. Remove from oven; cool in pan on wire rack 5 minutes. Invert onto platter. Frost warm rolls with the frosting from reserved packets. Makes 12 rolls.

This entry was posted in Baby Boomers, Easy meals, Food, Recipes, Uncategorized and tagged . Bookmark the permalink.

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