Orange-Cranberry Pull-Apart
Ingredients
At a glance
Breakfast - Brunch
Serves
0
24 Rhodes Dinner Rolls, thawed but still cold
1 small box non-instant vanilla pudding
1/2 cup sugar
1 orange rind, grated
1/2 cup butter or margarine, melted
1/2 cup dried cranberries
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice
1 small box non-instant vanilla pudding
1/2 cup sugar
1 orange rind, grated
1/2 cup butter or margarine, melted
1/2 cup dried cranberries
Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh orange juice
Methods/steps
Cut rolls in half
Mix pudding, sugar, and orange rind together
Dip rolls in butter and then in pudding mixture
Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray
Pour any leftover butter and pudding mixture over rolls
Cover with plastic wrap and let rise until double or even with the top of the pan
Remove wrap and bake at 350 F 30-35 minutes
Cover with foil last 15 minutes of baking
Immediately after baking, invert onto a serving platter
Combine powdered sugar, butter and orange juice
Mix well
Drizzle over pull-aparts
Mix pudding, sugar, and orange rind together
Dip rolls in butter and then in pudding mixture
Arrange, alternately with dried cranberries, in large bundt pan sprayed with non-stick cooking spray
Pour any leftover butter and pudding mixture over rolls
Cover with plastic wrap and let rise until double or even with the top of the pan
Remove wrap and bake at 350 F 30-35 minutes
Cover with foil last 15 minutes of baking
Immediately after baking, invert onto a serving platter
Combine powdered sugar, butter and orange juice
Mix well
Drizzle over pull-aparts
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