Pudding Rolls Recipes

Steps:

• Spray a fluted tube pan (such as Bundt®) with cooking spray. Place frozen rolls in the pan. Sprinkle with pudding mix.
• Combine melted butter, brown sugar, and cinnamon in a small bowl. Pour over the rolls. Cover pan with a tea towel and let rise overnight, about 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Place fluted tube pan on a baking sheet as mixture will boil over in the oven.
• Bake in the preheated oven until the buns are golden brown, about 20 minutes.

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Steps:

• Cook pudding and milk. Add all the margarine minus 2 Tbsp and stir until it is melted. Let cool.
• Mix yeast in warm water, add to cooled pudding with salt.
• Add flour, one cup at a time, beating after each addition.
• Set dough in a warm place and let double in size.
• Spread dough on a lightly floured surface and form into a rectangle shape (not TOO thin). Melt two tbls margarine and spread on dough, sprinkle with cinnamon and sugar.
• Roll up like a jellyroll and cut into slices about 1-inch thick. Let rise until double in size.
• Bake in greased cake pans, with sides just touching, for 20-30 minutes at 350°.
• Make glaze by mixing sugar, vanilla and just enough milk to make a thick paste. Spread glaze while rolls are still a bit warm. Make sure the glaze is not too thin or it will melt on the warm rolls.

Steps:

• Dissolve yeast in 1 cup warm water in a large bowl. Stir in 1 1/2 cups flour, 1/4 cup sugar, melted butter, salt, and egg until smooth. Stir in 1 1/2 cups flour and knead into soft dough, adding up to 1/4 cup flour as needed. Put dough in a large buttered bowl. Cover and allow to rise until doubled in bulk, about 1 hour. Punch down and allow to double again, about 30 minutes.
• Whisk together coconut milk, remaining 3/4 cup sugar, and 1 tablespoons flour until smooth. Set aside.
• Divide dough into 24 small balls. Put them in a 9- by 13-in. baking pan, cover, and allow to double, about 30 minutes.
• Preheat oven to 350°F Pour reserved coconut-milk mixture over raised rolls. Bake until golden brown, about 25 minutes.
• Note: Nutritional analysis is per roll.
• Yield.
• Makes 24 rolls.