Ingredients
20 frozen bread dough balls
1/2 c raisins
1/2 c pecans – chopped
3/4 c brown sugar
1/4 c instant vanilla pudding mix
1 1/2 tbsp. cinnamon
1 stick of melted butter (1/2 cup)
Instructions
Grease Bundt Pan liberally. Sprinkle half of the pecans and raisins over the bottom of the bundt pan. Arrange bread dough on top of the nuts and raisins.
Mix: brown sugar, vanilla pudding, cinnamon, and sprinkle evenly over the top of the bread dough. Sprinkle the remaining pecans and raisins over the top and drizzle with the melted butter.
Get a smooth dishcloth/towel wet and wring it out so it’s damp, not soaking wet. Lay the damp cloth loosely over the top of the pan and place the pan on the counter or in a cold oven until morning.
In the morning take the pan of cinnamon rolls out of the oven and preheat the oven to 350 degrees. Bake for 20 – 25 minutes. Remove from the oven and place a large plate over the top of the pan and turn them upside down onto the plate.
Let them sit for a couple of minutes and slice or pull them apart. Spread with butter if desired.
Resist the urge to eat too many at once! Leftovers are good reheated in the microwave for 15 – 20 seconds.
Notes
Use dinner roll size bread dough balls, not the Texas/large dough balls. You can use plastic wrap sprayed with cooking oil to cover the pan instead of a damp towel if you don’t have a smooth cotton towel. Both options should be draped loosely over the top of the pan to allow the dough to rise.
