24 ounces frozen dinner roll
1 cup packed brown sugar
1 (3.4 ounce) package cook and serve vanilla pudding mix (check ingredients)
1/4 cup white sugar
2 teaspoons ground cinnamon
1/2 cup melted vegan buttery spread
1/2 - 1 cup chopped walnuts (optional)
1/2 - 1 cup baking raisins (optional)
The night before:
Grease and flour a 9 or 10-inch tube pan.
Mix brown sugar and pudding mix together.
Mix white sugar and cinnamon together.
Use kitchen shears and snip rolls into quarter sections. Place frozen dinner roll chunks in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls. Sprinkle sugar and cinnamon mixture over the brown sugar and pudding mixture. Spread half the nuts and raisins and melted buttery spread over first layer. Repeat with the layers.
Place on counter over night. Do not cover.
Next morning bake in a preheated 350 degrees Fahrenheit oven for 30 minutes. Let stand a few minutes and turn pan over onto serving patter.
** Please use the cook and serve pudding mix, the instant mix contains too much water and the caramel-ey sauce does not turn out right.
** If you want to take the time, you can dip each dough piece in the margarine and then in the cinnamon/sugar