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Ingredients
- 12–16 frozen white roll dough, do not thaw
- 3.4 oz pkg vanilla instant pudding
- 1/4 C sugar
- 1/4 C craisins
- 1 orange rind, grated
- 1/2 C butter or margarine, melted
Frosting Ingredients
- 1 C powdered sugar
- 1 T melted butter
- 2 T fresh orange juice
Instructions
- Sprinkle craisins in the bottom of a greased bundt pan
- Arrange rolls evenly in the pan
- Mix sugar and dry pudding together and sprinkle over rolls
- Combine orange rind with melted butter and spoon over rolls
- Cover pan with sprayed plastic wrap
- Place pan in cold oven overnight, 8–10 hours
- Remove rolls from oven
- Preheat oven to 350º
- Remove plastic wrap and bake for 25 min
- While baking, combine frosting ingredients together
- Immediately after baking, invert pan onto a serving platter
- Cool slightly and drizzle with frosting
Cinnamon Version
- 3/4 C chopped nuts instead of craisins
- 4 oz pkg butterscotch pudding instead of vanilla pudding and sugar
- 1/2 C packed brown sugar and 2 t cinnamon instead of orange rind
- Frosting is then optional, but if you still want it, use milk instead of orange juice