Recipe: Easy Cinnamon Bun Ring (make ahead, using frozen rolls)

Easy Cinnamon Bun Ring
rec.food.recipes/Agnes Heringer/1996
Makes 10-12 servings

The following is from the Toronto Star and it became a staple in my household. Great success guaranteed!

Chopped walnuts or pecans (optional)]
Maraschino cherries, halved (optional)
20-25 small, unbaked, frozen rolls
1/2 cup brown sugar
1/4 cup instant vanilla pudding powder
1 tbsp cinnamon
1/3 cup melted butter

Grease or spray deep 10 inch tube pan. If using nuts and cherries, sprinkle over bottom of pan.

Arrange frozen rolls (each about 1-1/2 inches in diameter) in two layers in pan so that they just touch. Use as many rolls as possible, so that there are no big gaps. (Or you can use 9x13-inch baking pan with single layer of rolls).

Mix brown sugar, instant pudding powder and cinnamon. Sprinkle evenly over rolls. Cover with damp towel and let stand overnight.

In morning, remove towel, drizzle with melted butter or margarine and bake in 325F oven 30-40 minutes or until top is golden brown. Remove from oven, lightly loosen sides and let stand 5 minutes before inverting on to serving plate.