Doesn't this look amazing?! Jan is a new fan of Demarle at Home products and she's already put her Flower mold to great use making cakes and sticky buns! She used this recipe from Cooks.com to make these rolls, however, she used Rhodes frozen cinnamon rolls instead of the bread (thawed over night in the fridge) - and of course, she didn't have to butter a pan! She said clean-up was a breeze. Of course! I'm definitely going to try this!
1 lg. pkg. vanilla pudding
1 stick butter
1 c. brown sugar
2 tsp. cinnamon
2 tbsp. milk
chopped nuts (any type, pecan are best)
2 loaves frozen bread (allow to thaw and rise)
1 stick butter
1 c. brown sugar
2 tsp. cinnamon
2 tbsp. milk
chopped nuts (any type, pecan are best)
2 loaves frozen bread (allow to thaw and rise)
In a saucepan, melt butter and add pudding, brown sugar, cinnamon and milk. Stir until smooth and add nuts.Break up 1 loaf of bread. Put in flexipan, then spread all the sauce mixture over entire pan. Then break up second loaf on top of first loaf. Let rise a second time, about 1 hour. Bake at 350 degrees for 30 minutes. Flip pan on 9x13 inch serving dish and enjoy.
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