Cinnamon roll bundt (easy)
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- 1 pkg
- frozen giant cinnamon rolls ( i use rhodes)
- 1 stick
- butter, melted
- 1 3 oz. pkg
- sugar free instant vanilla pudding
- 2 tsp
1Place frozen package of rolls into refrigerator until ready to use- 6 or 7 hours is usually good.
Leave frosting packages in refrigerator until needed.
2Spray cooking spray into Bundt pan and place rolls on their sides in an even, slightly overlapping pattern in pan.
3Melt butter and mix with SF pudding (dry) and cinnamon. If you want to use regular instant pudding you will need to use 2 sticks of butter (or margarine).
You may sprinkle with pecans if you like.
4Slowly pour mixture over rolls in Bundt pan. Place plastic wrap loosely over top and let rise overnight or 6 to 8 hours until double in size and slightly above the pan.
Place on middle rack (remove upper oven rack).
5Pre-heat oven as directed on package, usually 325 for about 40 minutes...take packages of frosting from fridge as this is baking.
Remove when browned to your liking- cool for about 5 minutes and then knead the frosting package(s) and squeeze them onto warm cake. Spread evenly w/knife, or not!! Enjoy warm or cold. Heats up nicely in microwave.