Reviewed: Oct. 15, 2009

Great fun. A collection of easy-to-use ingredients, and a make-ahead recipe. Great when you are having company for breakfast or brunch- they give the impression that you have been up baking for hours...

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ellalouwho

Cooking Level: Intermediate

Home Town: Redcliff, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 16, 2009

This is a wonderful recipe. The only thing I would suggest, is that you use "Freshly Bought" frozen rolls. If you have some in the freezer too long, they dont rise as they should. Otherwise, the recipe is a real keeper. Thanks for sharing.

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DALLASKENNY

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 25, 2009

This is wonderful. When we have overnight guests, this is always a simple breakfast and so delicious! I use pecans instead of raisins simply because I love them!

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LisaT

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Reviewed: Jul. 22, 2009

I grew up on these and they are wonderful. Only difference is nuts instead of raisins. Absolutely wonderful breakfast!

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diana

Cooking Level: Beginning

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Reviewed: Jun. 20, 2009

Very easy and delicious!!! I was a little confused if you were suppose to make the pudding before hand...I just used the powder form and it turned out great!!!! I will make this again for sure.

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raceystacie30

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Reviewed: May 10, 2009

Really delicious recipe. I took it a step further and dipped each roll in melted butter and then rolled them in the sugar mixture. Yummy! I also placed mine in a tube pan since many people had the problem of them rising out of their bundt pans...this worked like a charm -- a perfect fit.

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missamz

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Reviewed: Mar. 6, 2009

This recipe is delicious and embarassingly easy! I've made in the bundt pan, but it rose over the pan during the night. I baked with a baking sheet underneath just to be sure. The last time I tried in a 9x13 pan, and it worked perfectly. Rich, buttery and divine. This one's a keeper!

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KATI U

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Jan. 13, 2009

I have been making these for years....most frozen dinner rolls contain 24 rolls....use them all! This is a warm, cozy Sunday morning, cup of coffee kind of food.....try them

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Sher

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Reviewed: Dec. 30, 2008

I made these two weekends in a row. The first weekend for seven people and the next for 16. Both times I couldn't make enough. I mixed the brown sugar mixture well and put one row of rolls on the bottom of the pan then the mixture then another row of rolls. I also used the icing recipe from another reviewer and they were spectacular. This recipe also works by separating the rolls into two cake pans.

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Allison

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Reviewed: Dec. 27, 2008

By far the easiest and tastiest recipe I've ever made for Christmas brunch !!!

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Jacquie

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Reviewed: Dec. 26, 2008

Delicious, easy breakfast treat! I made these Christmas morning for my fiance and our roomate and they got gobbled up. I panicked because I didn't have a bunt pan (thought I did, must have wandered off somewhere...) so I made it in a shallow, glass casserole dish. Only problem was that it rose so much that the buns stuck to the damp towel. I would use a deeper dish next time. I omited the raisins because I don't like them and drizzled my own cream cheese icing over them when they were warm - mmmm, mmm good!

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TeppyLoo

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 25, 2008

Every time I've made this it goes quickly. However I do only put about 16 of the grands frozen biscuits in it or else the top burns before the center is done.

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DEBRA1978

Cooking Level: Expert

Home Town: Bells, Texas, USA

Living In: Marysville, Washington, USA

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Reviewed: Dec. 22, 2008

Sinful and Easy! I make this often with and without the raisins! Have used Caramel pudding and White Chocolate all of which are fabulous!

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Kdayne

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

This was proberly one of the easiest and best recipe i have done. I make it for most holiday mornings and even before my family goes off for the day. The taste and texture are amazing.

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kirky

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Reviewed: Sep. 21, 2008

I'm a little torn on this one. First of all, my dough overflowed my pan overnight! I don't know why. I followed the recipe exactly. It was a little underdone after 25 minutes. I use an oven thermometer, so I know I had the temp. right. I'm not sure. It didn't have the texture or taste I was hoping for. Thanks for posting!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Aug. 31, 2008

This was great and easy! Nice to be able to put together the night before. I used a large package of pudding and a little more butter than called for in the recipe. I also cut the dough into smaller pieces so you had more to pull apart. I layered the dough and ingredients so all pieces had the good stuff, no dry bread. The family loved it!

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Shancooks

Cooking Level: Intermediate

Home Town: New Richmond, Wisconsin, USA

Living In: River Falls, Wisconsin, USA

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Reviewed: Apr. 5, 2008

Been using a recipe just like this for years now - a huge favorite for every holiday brunch. Easy and my kids love to help make it. I sometimes use butterscotch pudding but I prefer the vanilla.

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minolta

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

Awesome recipe. It is sooooo quick and easy and tastes amazing. Definately a hit with friends and family.

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Deviant~Gemini

Cooking Level: Expert

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Reviewed: Feb. 11, 2008

Absolutely delicious. I even used frozen whole wheat rolls. You absolutely have to use the wet cloth, otherwise the rolls will become really dry before baking (a mistake I made). I put them in the refrigerator like another reviewer had suggested, and then set them out for 45 minutes before baking. A fantastic treat on Christmas morning. Nothing needs to be added or taken away. My dad said that they tasted like I bought them from a bakery! :)

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Danielle

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

I made this Christmas morning - hoping it would turn out because I hadn't tried it before. It was perfect! I had to use an 8x8 pan because I didn't have a bundt pan but it worked great, thanks for the recipe!

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LYNNE119

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Land of Nod Cinnamon Buns

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