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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Reviewer:

Texastrucker58

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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

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

Home Town: Fort Wayne, Indiana, USA

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

Cooking Level: Expert

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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Reviewer:

missamz

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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Reviewer:

KATI U

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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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Reviewer:

Sher

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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Reviewer:

Allison

Reviewed: Dec. 27, 2008

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

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Reviewer:

Jacquie

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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