Ingredients
- ½ cup chopped walnuts (Optional)
- ½ cup raisins, divided (Optional)
- 2 (1 pound) loaves frozen bread dough, thawed
- ½ cup butter
- 1 cup packed brown sugar
- 1 (4.6 ounce) package cook-and-serve vanilla pudding mix
- 2 tablespoons milk
- ½ teaspoon ground cinnamon
Why This Recipe Works
Tips For Best Results
- Don’t overfill the rolls with cinnamon sugar to avoid spills during baking.
- Let the rolls cool slightly before adding the glaze to prevent it from melting too much.
Step 1
Greas a 13x9-inch baking dish, then sprinkle the walnuts evenly across the bottom. Scatter about half of the raisins over the walnuts. Tear one loaf of bread dough into pieces and spread them over the raisins in the dish, then sprinkle the remaining raisins on top.
Step 2
In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar, pudding mix, milk, and cinnamon, cooking and stirring often until everything dissolves and the sauce thickens into a caramel-like consistency. Pour this sauce evenly over the bread pieces in the dish.
Step 3
Tear the second loaf of dough into pieces and press them gently into the pan, filling in any gaps. Cover the dish and let the dough rise for at least 2 and a half hours, or even overnight if you have time.
Step 4
When you're ready to bake, preheat the oven to 375°F (190°C). Bake the rolls for about 30 minutes, or until they're set and no longer doughy in the middle. Let them cool in the pan for about 15 minutes before carefully turning them out onto a serving platter that can catch any sauce that drips off. Enjoy!
