1/2 cup chopped nuts or raisins, to taste
1 to 1 1/2 bags frozen rolls
1 small box vanilla pudding, not instant
1 cup brown sugar
2 tablespoons milk
1/2 cup melted butter
1 teaspoon cinnamon or to taste
Spray a 9-by-13-inch pan with vegetable spray.
Layer bottom of pan with nuts or raisins. Place frozen rolls on top of first layer.
Mix vanilla pudding, sugar, milk, butter and cinnamon and pour over layer of rolls.
Let the bread sit out all night to thaw and rise.
The next morning, bake the cinnamon rolls at 350 degrees for 20 to 25 minutes. If the rolls have not risen as high as you would like by morning, place in oven as it preheats.
TIP: For faster rising, place rolls in greased pan. Cover lightly with greased plastic wrap and let rolls rise in a warm place until double in size. Takes approximately 1 to 2 hours.
Cinnamon Rolls prepared by Agnes Hutchinson, who lives north of Hagerstown. Recipe courtesy of Western Maryland Hospital Center's 1996 cookbook (Bubble Bread recipe).
